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SPAPITAL CITY 
RECIPES 


BY THE 


LADIES OF THE PRESBYTERIAN CHURCH 
OF 


RALEIGH, N. C. 


RALEIGH : 
CAPITAL, PRINTING COMPANY, PRINTERS AND BINDERS. 
1900. 


b Hl 1 
nui 


Al 





PREFACE. 


This little volume is published by the ladies of the Aid Society 
of the Presbyterian Church of Raleigh, and the Recipes com- 
posing it have been obtained from the manuscript collections of 
some of the most noted of our housekeepers. It meets a grave 
want of the present generation in its perfect reliability. It has 
been conscientiously compiled of often-tried and long-proved 
formulas, and will be invaluable to the young housekeeper for 
its accuracy and to the older matron for the memories its dishes 
will revive of the good times when ‘‘mother’s old cook”’ 
dressed the Christmas turkey and baked the wedding cakes. It 
only remains for us to hope that it will prove a strong and true 
help, and to beg all who give these Recipes a trial to preserve 
their proportions carefully and thoroughly in justicc to those 
who have so cordially contributed them. 


THE COMMITTEE. 


BS311 


Digitized by the Internet Archive 
in 2021 with funding from 
University of North Carolina at Chapel Hill 


httos://archive.org/details/capitalcityrecipOOfirs 0 


SOUPS. 


‘* A soup boiled is a soup spoiled.’’ 


CROUTONS TO SERVE WITH SOUP. 


Take stale light bread, slice rather thickly, cut off the crusts, 
take a sharp knife and cut the bread in squares about 3/ of an 
inch each way, or 1 inch long and % inch wide; put into the 
stove-pan and brown quickly ; send on with the soup in a fancy 
dish on fringed napkins. Put 4 or 5 into each soup-plate before 
serving. 


BRUNSWICK STEW. 


Water, . ‘ : ‘ ‘ : 5 quarts. 
Bacon, . k ; ; : : 4 slices. 
Onion, . / ; : A 4 I 

Peeled Tomatoes, . ; : : 2 quarts, 
COG i: A ; : : : 4 or 5 ears. 
Large Potatoes, : ‘ 5 5 

Butter Beans, : ; ‘ : ¥% pint. 
Young Chickens, . : : 2 


Bread Crumbs, sifted. 
Salt and Pepper. 
Walnut Catsup, Worcestershire Sauce or Pepper Sauce. 


About 4 hours before dinner put into the soup-pot the water, 
bacon and sliced onion ; let the water boil for an hour, then 
put in the tomatoes, the corn cut from the cob, the potatoes cut 
up and the butter beans; let it come to a boil again and add 
the chickens cut into pieces. Suffer it to cook until the chicken 
drops from the bone; take out the bones and skin; thicken 
with the bread crumbs; then season with the salt, pepper and 
catsup or sauce. VIRGINIA. 


rs 


TOMATO PUREE. 


Tomatoes, . : : ; ; : I quart can. 
Milk, : ; : ; f , I pint. 
Butter, : 5 : ; : ‘ Y% pound. 
Cloves, ; : ; : : ¥y% dozen. 


Sugar, ; ‘ ; ; 3 4 1 teaspoonful. 


4 SOUPS. 


Add salt, spoon of soda dissolved in water just before taking 
off. 
Heat the tomatoes and strain through a sieve; then add the 
milk and seasoning and boil io minutes. Cut lightbread in 4 
inch squares, brown them in a little lard, and drop in the soup 


just before serving. Mrs. J. M. HCE. 
CONSOMME. 
Amount of Beef desired. 
Cold Water, ° : : ; I quart. 
Salt tor quart, . : : : I teaspoonful. 
Carrot, , ; ; : ‘ I 
Turnip, pared, . ; : 5 I 
Onion, ; ; : : : I 
Cloves, ; ‘ ; 3 : 3 
Parsley. 
Egg, . ° . ° e 5 I 


To every pound of beef and bone put 1 quart of cold water ; 
skim carefully as it comes to a boil and add salt. One hour 
before it is done add the carrot, turnip, and onion, stuffed with 
the 3 cloves, and a little parsley. Clarify it with the white and 
shell of an egg mixed with a little cold water and some of the 
hot soup ; boil together 15 minutes ; skim and strain until clear. 





MOCK TURTLE SOUP. 


Beef Shank, . : 5 ‘ I 

Water, : : ; ; : 2 gallons. 
Beefsteak, . , I pound. 
Pepper, Salt and Onions. 

Thyme, . : ; 1 bunch. 
Black Pepper, 

Cloves, ; ; ; : 3 2 OF 3. 

A few Allspices. 

Eggs, . ‘ d ; ; : 12 hard boiled. 


Brown Flour. 
Wine to taste. 


Put beef shank on at sunrise with the water, let cook gently 
until nearly time to serve. In the meantime chop the beef- 
steak as fine as for sausage meat ; make into balls; after season. 
ing with pepper, salt and onion fry ; throw into the soup, add 
the bunch of thyme, with plenty of black pepper, the cloves and 
allspice ; chop up the eggs, stir in soup, thicken with the brown 
flour, add wine to taste and serve very hot. , 

Mrs. EDWARD WARE (Georgia). 


SOUPS. 4) 


GUMBO. 
Chickens, ‘ s I grown or 2 young. 
Lard. 
Onion, . ; : : I medium-sized. 
Flour. 
Warm Water, . A ; 3 quarts. 
Okra, ; ; : : 2 quarts. 
Tomatoes, é : : I pint. 


Pepper and Salt. 
Catsup and Chili Sauce. 


Put into a frying-pan enough lard to fry the chickens; let 
it get hot ; cut up the onion into the hot lard; let it brown; 
cut up the chicken and flour it as for frying, then drop into the 
hot lard and fry until done. Have ready your soup-pot of hot 
water ; empty the whole contents of the frying-pan—chicken, 
gtavy and onion—into the soup-pot; set on the back of the 
stove and simmer slowly. You can begin this soup about 11 
o’clock fora 2 o’clock dinner. About 12 o’clock cut up the 
okra very fine and put into the soup. When the chicken drops 
from the bone, take out the bones, cut up the meat fine and put 
it back into the pot, of course leaving out all skin and gristle ; 
cut up the tomatoes into the soup; let cook and season very 
highly with salt and pepper and catsup or sauce. 

Mrs. MCKIMMON. 


BEEF SOUP WITH VEGETABLES. 


Shank of Beef or 10-cent Soup Bone. 


Cold Water, . : : : 3 quarts. 
Oktay ; ‘ ; : : ; I quart. 
Tomatoes, . ; I pint. 


Corn and Butter Beans at your discretion. 

Irish Potatoes, A } ’ : 2 

Salt and Pepper, Walnut Catsup or Worcestershire 
Sauce. 


Crack the bone in several places and put on about 7 o’clock 
in the morning with the cold water; set on back of stove and 
let it come slowly to a simmer; at 9 or 10 o’clock mince very 
fine the okra and tomatoes and throw them in the soup-pot. 
You can put in corn and butter beans at your discretion. Cut 
the Irish potatoes into the soup and let all simmer slowly but 
steadily until dinner time. Before taking off season with the 
salt and pepper and a tablespoonful of catsup or sauce. 


6 SOUPS. 
CHICKEN SOUP. 


Grown Fowl, ; : : . I 

Cold Water, : i ; : 3 quarts. 

Raw Eggs (yolks). : ; 2 

Sweet Milk, ; : A ‘ % cup. 

Rice wy 5 : : ; 2 tablespoonfuls. 
Butter, . : 1 tablespoonful. 


Season with chopped Parsley, Pepper and Salt. 


Put chicken on and let cook slowly until the meat drops from 
the bone ; take out the chicken andadd rice. About 10 minutes 
before serving add the other ingredients. 





OYSTER SOUP. 


Oysters, . . , : I quart. 

Milk, : , , I quart. 

Butter, ; i ‘ 2 heaping tablespoonfuls. 
Powdered Crackers, ; 2 heaping tablespoonfuls. 
Juice of one Lemon. 

Mace, 4 blades. 


Salt and Pepper to taste. 


Heat milk and oyster liquor in separate sauce-pans ; work the 
butter into the cracker crumbs, pour on this the boiling milk, 
stirring smoothly, and add hot oyster liquor. Just before serving 

our in the oysters and let boil up. When taken up add lemon 
juice. 


ooo 


CREAM POTATO SOUP. 


Potatoes, ; , ; : : I quart. 

Water, ; } , : é I pint. 

Milk, . : ; : : : 2 quarts. 
Butter, . : ; ; I tablespoonfal. 
Chopred Parsley, ; : ; 1 tablespoonful. 


Salt to taste. 


Boil potatoes until soft. The water will then be reduced to 
one-half. Mash the potatoes in the water and pass the whole 
through a sieve, when there should be one quart of the potato 
and water. Add the milk and return to the fire. When the 
soup is boiling, stir in the butter, adding salt to taste, cook until 
creamy. Mrs. PAUL LEE. 


FISH. 
OBSERVATIONS ON BOILING AND FRYING FISH. 


Fish that is to be boiled should be put into cold salt water to 
make it firm. When ready to cook it must be put into cold 
water, when it boils skim with care, throw a cup of cold water 
into the kettle to check the extreme heat, then keep it simmer- 
ing only for fear the outside skin breaks before the thickest and 
inside is done. 

To judge if a large fish be done draw up the palate in fish 
kettle and with a thin knife try if the fish comes easily from the 
bone at the back. Be careful not to break it. If done lift the 
drainer out, for if left in the water, the fish becomes soft. Set 
it across the kettle and cover with a cloth till dished. Always 
put salt in the water before cooking. 





BROILED SHAD. 


Prepare the fish, have a long griddle very hot, grease with but- 
ter, place the fish on it and broil well done, turning frequently. 
Brown nicely, occasionally basting with butter. Serve on a hot 
dish garnished with parsley and sliced lemon. Use butter freely. 





SHAD—STUFFED AND BAKED. 


Prepare the fish and rub with pepper and salt inside and out ; 
cut off the crusts from half a loaf of stale bread, crumble fine 
and season with about 1 teaspoonful salt, a small teaspoonful 
celery seed, % teaspoonful pepper, a small onion chopped fine 
and butter the size of an egg—cut into bits. Stuff the fish 
with this dressing, tie up firmly and lay into a baking-pan with 
enough water to barely cover, cut into 1he water a piece of but- 
ter as large as an egg, and place in the stove. When it begins 
to cook baste frequently until done. Garnish with hard-boiled 
egg cut into rings, and pour the gravy from the pan over the 
fish. Mrs. JAMES MCKIMMON. 


SALMON CROQUETTES. 


Drain the liquor from 1 can of salmon. Mix the meat with 
same quantity of bread crumbs. Season with salt and pepper, 
mold into shapes and drop into boiling lard. 


8 oy MASE ES 8 E 


STEWED OYSTERS. 


Oysters, ; : 5 ; : : 1 gallon. 
Butter, - s 4 : ; : ¥% pound. 
Fresh Milk, : : : ; : I pint. 
Crackers. 


Put the oysters with the liquor and butter into a sauce-pan, 
season with pepper and put on stove to cook, stirring until the 
butter melts. At the same time set the milk on the back of the 
stove to heat ; have a /of fire and as soon as the oysters begin 
to frizzle add the milk ; boil up once and pour in a bowl in 
which you have already broken crackers, and serve immediately. 
One secret of good stewed oysters is to cook quickly, and remove 
from fire just as soon as they boil. 

Mrs CHAS. JOHNSON. 


ie ee 


DEVILED CRABS. 


Crab meat, either fresh or canned, I pint. 

Eggs (hard boiled), : : 2 

Butter (melted), . ; : ; 2 tablespoonfuls. 
Vinegar, : ‘ : : 3 tablespoonfuls. 
Pepper, Salt and Mustard to taste. 

Raw Egg (well beaten), ; ; I 


Drain the liquor from the crabs. For a dressing mash the 
yolks of the 2 hard-boiled eggs with 2 tablespoonfuls of melted 
butter ; add the vinegar, pepper, mustard and salt, then stir in 
the raw egg, well beaten; now add the chopped whites of the 
2 hard-boiled eggs, and mix dressing well through the meat ; 
wash the shells and fill them lightly ; put grated biscuit over the 
top and pour over each 2 tablespoonfuls of melted butter. Place 
in a pan and bake a light brown. Serve in an open dish dressed 
with parsley. Mrs. O. H. FOSTER. 


ed 


LOBSTER A LA NEWBURG, 


Lobster, : : ; , ‘ I can. 

Sherry, . , % : ; ¥% pint. 

Sweet Cream, ; ; . ; y pint. 

Corn Starch, ‘ ; : I tablespoonful. 


Salt and Cayenne to taste. 


Cut the lobster into small pieces. Put into a sauce-pan and 
add the cream and sherry before putting on the fire. When the 
mixture is heated through add the corn starch, then the sea- 
soning. Cook until sufficiently thick. Garnish with sliced 
lemon. MISs BEVERIDGE. 


FISH. 9 


SCALLOPED OYSTERS 


One quartoysters. Takea shallow baking-dish, butter it well, 
put on a layer of oysters, sprinkle with a little salt and pepper ; 
then a layer of bread crumbs, dot with bits of butter; then 
oysters again, and so on until the di+h is full, having bread 
crumbs and butter at the top. Put over the whole % cupful 
of milk and ¥% cupful of oyster liquid. Cover the dish and 
cook about % hour inside the stove, then remove cover, set on 
grate and brown. 


SHRIMPS A LA NEWBURG. 


Mash the yolks of four hard boiled eggs; add one cupful of 
cream blending until smooth. Cream two tablespoonfuls of but- 
ter and work into it two level tablespoonfuls of flour. Add the 
yolks and cream and stir over hot water until thick and smooth. 
Add one can of shrimps which have been carefully washed and 
dried, cover and let stand five minutes, season with salt and 
pepper and when ready toserve, add four tablespoonfuls of 
sherry. Mrs. PAvL LEX. 


os 


PICKLED OYSTERS. 


Oysters, ‘ b : ‘ ; 1 gallon. 
Vinegar (good), . : : 5 I pint. 

Salt to taste. 

Cloves (whole), . : ‘ ; 1 teaspoonful. 
Pepper (whole), . Y : : 1 teaspoonful. 


A little Mace (optional). 


Mrain the liquor from the oysters and put on to boil; when 
it begins to boil add the oysters and boil them until they begin 
to turn or frizzle; take them out with a strainer, and to the 
liquor add the vinegar and spices. Set in a cool place and they 
will keep several days, and will be found nice and convenient 
for luncheon, afternoon teas, etc. 

MRS. JAMES WILLIAMSON (Graham). 





PLANKED SHAD. 


Split a roe shad dowr the back and take out the back bone, 
lay the fish open and pepper and salt it, fasten to a hickory 
lank or some other tasteless wood, and set in a good, hot oven, 
taste with drawn butter, mushroom or other catsup, a pinch of 
salt and red pepper. 


10 FISH. 


FRIED OYSTERS. 


Oysters, ! : ; : 5 I quart. 


Eggs (yolks), an ve 3 
Biscuit or Cracker Crumbs. 


Grate and sift the crumbs and season with pepper and salt. 
Drain the liquor from the oysters and pour cold water over 
them ; this will make them plump and firm. Take them out. 
with a fork and sprinkle with salt and pepper. If very large, 
dip one at a time into the egg (which has been slightly beaten) 
and then into the bread crumbs If small, press two together 
firmly and proceed as before. Have ready a frying-pan half full 
of boiling lard, deep enough to cover the oysters entirely; drop in 
the oysters and fry to a light brown. Take out with a perforated 
spoon and let every drop of lard drain off. Lay on brown paper 
folded ; it will absorb the grease. Have the paper on a dish by 
the stove, keeping hot. Serve quickly on a hot dish covered 
with a fringed napkin. Be sure to have the lard boiling. 

Mrs. JAMES McKIMMON. 


ad 


SHAD ROE. 


Put the roesin a pan and cover with water and parboil, be 
careful not to break them. When donetake from the water and 
cool, dust with pepper and salt, rollin flour and dip in beaten 
egg, roll in cracker dust, fry in boiling lard. 


MEATS. 


STUFFED HAM. 


Select a round, thick ham weighing from 9 to Io pounds; boil 
slowly and steadily for 3 hours; allow to stand in the liquor 
until cool enough to handie; skin and trim into good shape; 
draw the bone by standing the ham upright, grasping the 
knuckle and running a boning knife all around the bone. Fill 
the cavity with a dressing of bread crumbs, 2 well-beaten eggs, 
1 teaspvonful of chopped parsley, butter the size of an egg, 
pinch of cayenne pepper, I teaspoonful of chopped onion, salt 
to taste, spices and herbs if liked; melt in a sauce-pan 1 large 
tablespoonful of butter, and as it boils stir in 2 tablespoonfuls 
of sifted flour until smooth ; add 1 pint of the ham liquor, half 
of a small onion, 3 or 4 sprigs of parsley, a pinch of red pepper; 
let thicken. Place the ham in a roasting-pan. pour the sauce 
over it and bake 1% or 2 hours, basting frequently ; when done 
brush the surface with the beaten white of au egg, sprinkle 
over fine cracker crumbs, pour over % cupful melted butter and 





brown. Mrs. Wo. H. PACE. 
ROAST TURKEY. 

Turkey (8 pounds), . , ; T 
Hard Biscuit or Rolls, : ‘ 12 
Pepper, ; : : : ! 1 teaspoonful. 
alt, Wr: : : ; ; . 1 dess‘rtspoonful. 
Onion, : : : : , I medium sized. 
Celery Seed, : ; : , I teaspoonful. 
Butter, : ; : : ; 2 tablespoonfuls. 
Egg (beaten), . ; I 


Rub pepper and salt into the turkey, inside and out, with the 
hand. Make a stuffing of the biscuit or rolls grated and the 
other ingredierts. Stuff the day before cooking if the fowl has 
been well drawn--or if it has been killed and hung up for 24 
hours previously. If the turkey is fat, rub a little butter over 
it; if not, use it more plentifully. If the turkey is tough, steam 
2 hours before baking; if tender, put immediately into the roast- 
ing-pan, as steaming or parboiling renders it tasteless. After 
pee the fowl in the pan sprinkle with flour and let the flour 

rown ; then pour over it I pint of hot water. Baste frequently. 
Let it roast slowly about 2% hours, or until a rich dark brown. 
Cut up the giblets (already cooked in the pan with the turkey), 


skim off the fat and serve in a grevy-boat. 
SAUNT er DW i 


12 MEATS. 


ROAST DUCK. 


Dress and stuff as for roast turkey, only adding 1 small tea- 
spoonful of powdered sage to the stuffing. Serve with acid jelly. 


SMOTHERED CHICKEN. 


Take two young chickens, frying size or a little larger ; split 
down the backs; rub into them salt and pepper, and lay them in 
a small baking-pan. Put in water enough to cover, a heaping 
tablespoonful of butter, cut into bits; cover with another pan 
ard put into the stove. Let them cook until done, turning 
occasionally ; then take off the cover, set them on the upper 
grate of the stove (inside), cut up another spoonful of butter 
over them, and let them brown nicely. Serve with gravy poured 
over them. 





CHICKEN CROQUETTES, NO. 1. 


Chickens (cold), 2 

Mushrooms, . f : ¥% can, 

Onion (grated), ; I teaspoonful. 

Butter, . ; ; : I tablespoonful. 

Flour, 2 heaping tablespoonfuls. 


Chicken Broth (or water), % pint. 

Salt and Pepper to taste. 

Sherry cr Madeira Wine, I wine-glassful. 
Eggs (yolks), . : ; 4 

Eggs (well beaten), : 2 

Plate of Cracker Dust or Crumbs. 

Lard for frying. 


Chop the mushroonis into small dice, and chicken not too fine; 
put into a sauce-pan the onion and butter and let them begin to 
brown ; then stir in the flour and chicken broth (if not at hand, 
water will do); then add the chicken and mushrooms, salt, pep- 
per and wine ; stir the mixture until it begins to boil; then draw 
the sauce-pan to the side of the fire, and stir in the yolks of 
eggs, after which pour the mixture upon an oiled dish and let it 
cool. Have ready a bowl containing the besten eggs, a plateful of 
cracker dust or fine bread crumbs, and a frying-pan half full of 
lard over the fire; wet the hands with cold water and form the 
croquettes into pyramidal shapes, handle lightly and quickly, 
rolling them in the crumbs; dip into the beaten eggs; roll 
them again in the crumbs and fry a golden brown in the smok- 
ing hot lard; when done take out of the pan with a skimmer 
and lay on brown paper for a moment to free them from grease. 
Arrange on a hot dish and serve. 


Mrs. JULIAN S. CARR. 


MEATS. 13 


CHICKEN CROQUETTES, NO. 2- 


Chicken (boiled), J : : I 

Milk, . : i : ‘ : I pint. 

Rind of 1 Lemon, 

Onion (small) ; : I 

Flour, . ; : : ‘ : I tablespoonful. 
Corn Starch, : I tablespoonful. 


Butter (light weight), . P : % pound. 
Eggs (unbeaten), : ° : 2 
Few Sprigs Parsley, minced. 
Lemon Juice, : j 4 ; 1 teaspoonful. 

. Cayenne Pepper, . : : : ¥% saltspoonful, 
Cream, . , : : , ‘ 2 tablespoonfuls. 
Egg (yolk), I 


One plate of Bread Crumbs. 
Lard for frying. 


Take off all the meat from the chicken, rejecting skin, fat and 
bones, sprinkle with salt and pepper, put upon a board and chop 
fine. Put into a sauce-pan the milk, rind of lemon and onion, 
cut in slices; boil them until the milk is well seasoned, then 
remove the lemon peel and onion. Put into another sauce- 
pan the flour and corn starch and mix the butter with them ; 
melt, stirring to make smooth. Then put the butter mixture on 
the hottest part of the stove, pour in half the boiling milk, stir 
all the time ; as soon as this simmers pour in the other half of 
milk, stirring constantly until it boilsagain. Then, having pre- 
viously prepared and mixed the unbeaten eggs, parsley, pepper 
and lemon juice, rub these into the mixture; stir briskly to keep 
the eggs from becoming lumpy ; boil it until it adheres to the 
sides of the kettle, but falls away from it in stirring. Pour it 
over the chicken and mix thoroughly. Put away in a cold place 
for several hours, until not only cold, but stiff. Mix the cream 
with the yoke of an egg, roll the croquettes into shape, dip into 
egg mixture, then into crumbs (well sifted), and fry in boiling 
lard. 

Mrs. CHAMBERS LAIRD (Haw River). 





CHICKEN PILLAU. 


Chicken (grown), . ; : I 
Rice, : : : 2 cups. 
Salt, 1 dessertspoonful. 


3 or 4 slips fet Bacon. 
Eggs (hard boiled—yolks) a 
Butter, : : : : : 1 tablespoonful. 
Salt and Pepper to taste. 


14 MEATS. 


Boil the chicken until done; take it out and set back of the 
stove, covered, to keep hot. Put the rice (well washed ) into the 
liquor in which the chicken was boiled, and cook together. If 
there is not enough liquor to cook it add warm water, season 
with salt while cooking, and throw in the slips of bacon. Make 
a dressing of the yolks of the eggs mashed, with the melted but- 
ter, a little of the chicken liquor, salt and pepper. Stir smooth ; 
it should be of the consistency of salad dressing. Lay the 
chicken very hot on a hot meat-dish, pile the rice neatly on it 
so that it will be entirely covered, pour the egg dressing over the 
mounded rice, and cut up the whites of egys in neat rings and 
lay over. Garnish with a fringe of parsley. 

Mrs. HENRY HULL. 


CHICKEN PATE. 


Chickens (boiled), ‘ : : 2 

Milk (fresh), ; : ‘ ; I pint. 

Onion (chopped), : . ‘ 1 tablespoonful. 
Nutmeg (grated), ; : ‘ % 

Salt and White Pepper to taste. 

Eggs (hard boiled—yolks only), 6 

Sweet Cream, ; : : ‘ ¥% pint. 
Powdered Biscuit Crumbs, . 5 % pint. 

Lemon, : ‘ E I 


Sherry (good ‘ 1 claret-glassful. 


Remove the skin, bone and gristle from the chicken and chop 
into small dice; make a stock of the onion, nutmeg, salt and 
pepper with the yolks of the eggs and mix into a smooth paste. 
Let it boil; while boiling thicken with the powdered biscuit 
crumbs. After cooking for about 10 minutes, and just before 
taking off, add the cream and juice of the lemon. Remove from 
the fire and add the sherry wine; let it cool. Mix this stock 
with the chicken, put it in ramekins or individual escallop dishes, 
buttered ; grate bread crumbs over, brown, and serve very hot. 
If you have not the escallop shells, bake all together in a shal- 
low baking-dish. Mrs. JAMES MCKIMMON. 


BROILED CHICKEN. 


Take young, fat chickens, split down the back, and sprinkle 
with salt and pepper; grease a wire broiler slightly with butter ; 
lay in the chickens over a hot bed of coals; keep turning every 
few moments until nicely browned ; do not have any flame or 
smoke. When a rich brown lay on a hot dish on which you 
have already put buttered toast. Cut up small lumps of fresh 
butter over the chickens and place inside the stove until the 
butter melts, which will be in a few moments. Garnish with 
sliced lemon and serve hot and quickly. 


MEATS. 15 


STUFFED PARTRIDGES. 


Partridges, . : A 5 or 6 

Crumbs of 5 or 6 biscuit. 

Boiled Ham, lean, A f ; 1 or 2 slices. 
Butter, . : A : 1 tablespoonful. 
Salt and Pepper to taste. 

Butter, . ; ; ! : Yy pound. 
Water, . : : : : , 1 pint. 


Dress the birds as you would a chicken for baking and sprinkle 
with salt inside and out; stuff with a dressing made of the bread 
crumbs mixed with the ham, tablespoonful of butter and sea- 
soning. Place the birds in a pan that will just hold them, rub 
over with butter and dredge lightly with flour. Cut into bits 4 
pound of butter into the pint of water and pour over them. 
Set in a hot oven, baste well and brown nicely. 

ANNA ALEXANDER CAMERON. 


For Broiled Partridges see Broiled Chicken. 
CHICKEN MINCE. 


Take the meat from 1 chicken and mince very fine; put into 
a sauce-pan with % pound butter and stir until hot through ; 
add a pinch of celery seed. Season with salt and pepper and 
serve on toast cut in squares. Mrs. ASHBY BAKER. 


BROILED BEEFSTEAK. 


Get a good tenderloin steak cut about 2 inches thick ; lay ona 
hot griddle over a hot bed of coals; turn frequently until as done 
as desired ; Jay on avery hot dish; season with salt and pep- 
per ; cut over it large bits of butter ; cover and set in stove a few 
minutes until the butter melts. 


HAMBURG STEAK. 


Have lean, fresh beefsteak chopped fine with a cleaver ; take 
1 ounce of chopped fat to 1 pound of meat; add a teaspoonful 
of salt, saltspoonful of pepper and a pinch of cayenne to each 
pound. Have the pan hot—not greased ; brown quickly on each 
side, then cook more slowly for 2 minutes. 











VEAL CUTLETS. 


Dip the cutlet in egg, then in bread crumbs, well salted and 
peppered. Drop in hot lard until brown. 
Mrs, ARMISTEAD BURWELL. 


16 MEATS. 


ROAST BEEF. 


Make sure that you have a firm, fat, clear-colored piece of 
meat. The choice roast is the tip of the sirloin (last end of the 
hind quarter). The second choice is a cut along the rump. 
Tenderloin is too insipid for roasting, and round is juicy, but 
tough. Have a solid fire that will last 15 minutes at least. 
Dust the meat well with salt and pepper and just enough flour 
to dry the surface. Have the oven as hot as you can get it until 
the surface of the meat is seared ; then lessen the heat. Havea 
rack in your roasting-pan to prevent the meat from touching the 
bottom. Have a little extra fat for basting. Do not put any 
water in the pan. Twelve minutes to the pound will cook the 
meat, with ten minutes extra for bones, unless desired very well 
done. Miss CLARK 


——— 


BEEFSTEAK—STUFFED AND ROLLED. 


Have a nice, lean piece of round steak without bone; make 
a stuffing as for turkey, adding a little onion ; spread the stuff- 
ing evenly on the meat, roll it and tie it; melt a piece of butter 
the size of a hickory-nut in a cup of hot water and dash over 
the roll. Bake as a fowl, basting frequently. 
Mrs. DUNCAN. 


FRENCH DAUBE—FOR POOR AND TOUGH BEEF. 


Season a thick steak with pepper and salt, fry slowly in a lit- 
tle lard, when well browned add a small quantity of water, % 
sliced onion, some minced parsley and thyme, thicken with a 
spoonful of flour, closely cover and let simmer for an hour, add 
a pound can of tomatoes ; let all cook until meat is ready to fall 
to pieces. 


MINCED BEEF. 


Beef, . ; ; : } ; 3% pounds. 

Eggs, ‘ ' : : ‘ 3 

Salts : ; ; P : 1% tablespoonfuls. 
Pepper, . ; ‘ : ‘ 1 tablespoonful. 
Nutmeg, . 2 : ‘ : 1 

Crackers (rolled fine, 4 

Milk, E ; 3 tablespoonfuls. 


Butter size of an egg. 


Mince the beef fine and add the eggs, well beaten, and the 
other ingredients ; stir well together ; form into a loaf and bake 
two hours in a dripping-pan, basting frequently. 

Mrs. H. B. BATTLE. 


MEATS. 17 


BEEF A LA MODE. 
Round of Beef. 


Stale Bread, . F : 1 loaf. 

Salt and Pepper to taste. 

Large Onion (chopped fine), ‘ i. 

Thyme, , : : : ; 2 or 3 sprigs. 
mutter, : ; : ‘ : 1 spoonful. 
Cloves, : : : ; : ¥% teaspoonful. 
Blacen) 2. ; : ; , 5 ¥% teaspoonful. 
Nutmeg, : : : % 

A few slices Fat Bacon. 

Water, . : é : : ; 1 pint. 

Sherry Wine, : : : ; 1 pint. 


Get a large, firm round of beef; cut off the skin and take out 
the bone; rub with salt and pepper ; make a rich force-meat of 
the bread, butter, onion, thyme, cloves, mace and nutmeg ; stuff 
the place from which the bone was taken with this force-meat ; 
make incisions in the beef entirely through with a sharp knife, 
and slip into each a slice of fat bacon—stuffing into each incision 
with the force meat. Tie the beef around firmly with a tape, 
sprinkle the stuffing that is left over the top and set the beef 
aside until the next day, as this causes the seasoning to strike in. 
When ready to cook put it into the roasting-pan about four 
hours before dinner ; put about a pint of water over it and roast 
very slowly, basting frequently. When about half done pour 
over a pint of sherry wine and renew the basting. One tumbler- 
ful of wine will season it very well. 

Mrs. HENRY HULL. 


BARBECUED PIG. 


Lay the pig in cold water until ready to use; wipe dry inside 
and out; rub over with melted butter; put in oven with a little 
hot salt water, and baste with water and then with melted butter 


until there is enough dripping in the pan. When half done, 


brush pig all over wich olive oil (or butter), pepper and a cupful 
of vinegar, and continue this basting every few minutes. When 
thoroughly done add a teacupful of catsup and, if not fat, a 
good piece of butter; baste with this and let it dry in. Place 


on dish garnished with parsley, and serve with apple sauce. If 


the pig is whole, use this dressing : 1 cupful of bread crumbs, a 
heaping tablespoonful of suet, spoonful of chopped parsley, 
teaspoonful of powdered sage, teaspoonful of salt, and dredge 
the pig lightly with flour, salt and pepper. Put in apple or an 
orange in the pig’s mouth when ready for the table. 

Mrs. A. M. MCPHEETERS. 


18 MEATS. 


VEAL LOAF. 
Veal, . ‘ : : ; ; 3 pounds. 
Eggs, . . 2 
Crackers (rolled), 3 
Milk, ; ¥% cupful. 


Butter size of an egg. 
Pepper and Salt to taste. 


Chop the veal fine and mix with it the eggs (beaten) and the 
other ingredients. After mixing thoroughly press all down into 
a baking-dish and bake until nicely browned. It is good to 
slice when cold for lunch or tea. 

Mrs. HAVEN (New York). 


BOILED MUTTON WITH CAPER SAUCE. 
Leg of Mutton. 


Butter, ‘ ‘ ; , : 2 ounces. 

Flour, : , , ; . 1 dessertspoonful. 
‘Water, : F : 4 ; 1 cupful. 

Capers, ; f ; ‘ 2 tablespoonfuls. 


Wash the leg of mutton and wipe it dry ; put on with boiling 
water ; skim well ; season with salt ; boil slowly for2 hours. To 
make the sauce work the butter up with the flour, put into a 
sauce-pan with a little salt and stir in smoothly (stirring one way); 
add the cup of water, two tablespoonfuls of capers and a table- 
spoonful of thin liquor. Let simmer, aid serve in a sauce-boat. 





DEVILED HAM, No. 1. 


For this purpose use the knuckle or odds and ends. Cut off 
all hard bits and see that at least a quarter of the amount is fat. 
Chop as finely as possible, reducing almost to a paste. Fora 
pint boil of this make a dressing as follows : One even teaspoon 
of good mustard, one salt-spoon of cayenne, one teacup of vine- 
gar. Mix mustard, pepper and add vinegar little by little. Stir 
this into the ham and pack in a mould; turn out upon a plate 


and garnish with parsley. This is a nice lunch or supper relish 
and makes good sandwiches. 


os 


SAUSAGE MEAT. 


For 10 pounds lean meat take 134 pounds of leaf fat, 3% 
ounces salt, 2 ounces pepper, 1 ounce powdered sage and 1 tea- 
spoonful cayenne. Grind 3 times. 


Mrs. HENRY HULL. 


MEATS. 19 


MUTTON MINCE—BAKED. 


Cold Mutton. 
Butter, &: ; } . : 1 large tablespoonful. 
Pepper and Salt. 
Tomato Catsup or Worcestershire 

Sauce, ; i : : 1 tablespoonful. 
Bread Crumbs. 


Mince the cold mutton very fine; put into a sauce-pan with 
a large tablespoonful of butter, pepper and salt, and a table- 
spoonful of tomato catsup or Worcestershire Sauce; stir until 
thoroughly hot ; put into a shallow baking-dish, buttered; grate 
bread crumbs over the top; cut up bits of butter over that, and 
brown. Do not let it cook or it will be dry. 





DEVILED HAM, No. 2. 


Slice cold boiled ham thin, with a good deal of the fat ; lay on 
a hot griddle greased with butter and heat through until the 
edges curl up ; place on a hot meat-dish and pour over it a sauce 
made of a large tablespoonful of butter (cut up into the sauce- 
pan from which the ham is taken), melt, and mix with it 1 table- 
spoonful of tomato catsup or Chili Sauce. If you use tomato 
mix a little pepper catsup with it, or % teaspoonful of black 
pepper. Serve very hot. 


ee 


BRAINS COOKED WITH EGGS. 


Wash the brains thoroughly, and boil in salt water a few min- 
utes ; mash them well; beat 2 eggs well and pour over the brains, 
stirring all the time to prevent burning. 

Mrs. ARMISTEAD BURWELL. 





MIXED SANDWICHES. 


Butter (melted), . ; ; : ¥% cupful. 
Salad Oil, .. : : 4 y 1 tablespoonful. 
Mustard, : ; i : 


: 1 tablespoonful. 
Eggs (hard boiled), 2 

White Pepper to taste. 

Ham, Tongue and Chicken. 


Chop fine equal quantities of ham,. chicken and tongue; mix 
with the meat and melted butter, salad oil, mustaid, yolks of 
eggs and pepper ; mix thoroughly and spread on thin buttered 
bread, the crusts of which have been smoothly cut off. This 
quantity of dressing for about a pound of meat. 


20 MEATS. 


—_—_ 


PEANUT SANDWICHES. 


Finely chopped peanuts can be moistened with whipped 
cream and seasoned with salt. This is a simple and delicious 
filling for sandwiches. Mrs. H. EH. MOFFITT. 


——__—— 


PEANUT PASTE. 


Eggs, : i ; : 2 
Brown Sugar, : ; : : 1% lbs. 
Parched Peanuts, ; : 5 1 quart. 


Beat eggs well and add sugar ; then pound nuts fine and add. 
Grease a pan well and bake until it puffs up all over. When 
cold cut in squares. 


FORCE-MEAT. 


Equal quantities of bread crumbs, finely minced cold chicken 
and cold ham ; add melted butter, pepper, salt, yolks of 2 hard- 
boiled eggs (chopped fine), a teaspoonful of mixed mustard, a 
teaspoonful of minced onion, a pinch each of cloves, allspice and 
sugar. Mix thoroughly and let it be moist, but not soft. 

ANNA ALEXANDER CAMERON. 


PIG’S HEAD PIE. 


Take pig’s head and feet and boil until thoroughly done, then 
take off meat and chop fine, Have eight hard boiled eggs chop- 
ped fine, a small onion and six sprigs of thyme cut very fine, a 
little red pepper, also small teaspoon ot black pepper, 2 table- 
spoons of butter and brains that were boiled in the head, strain 
cup of water it was boiled in and pour over the whole. Line a 
deep dish with pastry, fill almost full with mixture and lay on 
top crust. Bake in moderate oven and serve hot. 

Miss ADELAIDE BOYLAN,. 





SALADS AND DRESSINGS. 


CHICKEN SALAD, NO. 1. 


G@hickens,-).: : 3 s 2 

Eggs (hard boiled ), ‘ } 6 

Butter (not pect) ; ‘ f 2 tablespoonfuls. 

Mustard, : . : : 1 tablespoonful. 
_ Sugar, . : : : : 1 teaspoonful. 

alts) (f. : ; : : 1 teaspoonful. 

Black Pepper, : : : ; ¥% teespoonful. 

Worcestershire Sauce, : Y 1 tablespoonful. 

Vinegar, é : : ¥% cupful. 

Celery (cut up), : : : : 1 quart. 


A pinch of Cayenne. 


Cut the boiled chickens into small pieces; chop the hard-boiled 
eggs fine and mix with chicken; stir the other ingredients into 
the melted butter and mix well with salad. If not moist enough 
add 1 tablespoonful more of melted butter, and vinegar to taste. 

Mrs. R. T. GRAY. 


CHICKEN SALAD, NO. 2. 


Eggs, : t ‘ arial 4 

Olive Oil, . : 3 : 1 tumblerful. 
Mustard, . ; : ; 2 even tablespoonfuls. 
Aleit. : : : : 2 even tablespoonfuls, 
Sugar, : : 1 even tablespoonful. 
Red Pepper, : ; ; 1 saltspoonful. 
Vinegar, . : 1 large coffee-cupful. 
Butter size of a walnut. 

Chickens (large), : : 4 

Celery. 


Beat the oil, drop by drop, into the yolks of 6 raw eggs ; have 
ready six eggs that have been boiled four hours; mash the yolks 
of these, and rub into them the mustard, sugar, salt and pepper, 
finally adding the vinegar, and when well mixed add to the 
combined oil and egg ; melt the butter in a sauce pan, pour in 
the dressing and cook slowly, stirring constantly until of the 
consistency of thin mush, which will be in a few moments. 
Pour in a screw-top jar and keep in a cool place. It will keep 
six weeks in winter. When ready to make the salad cut the 
chickens into large dice and moisten with 1% cupful of the 


22 SALADS AND DRESSINGS. 


essence in which the chicken was boiled, add to it the celery, 
pour over it the dressing, and let stand in a very cold place at 
least 2 hours before serving. There should be one-third as much 
celery as chicken. Mrs. JAMES McKIMMON. 


SHRIMP SALAD. 


Take 2 cans of shrimp, pick over, but do not wash; lay on fresh 
lettuce leaves, and pour over some mayonnaise prepared as above 
for chicken salad. 


POTATO SALAD. 


Juice of one Lemon. 

Potatoes (large), . : : ; 8 

Sweet Cream, : : ; : ¥% pint. 
Chopped Onion, : j I tablespoonful. 
Salt and White Pepper to taste. 
Eggs (hard boiled—yolks only), 6 
Vinegar, y f ‘ ; i ¥% cupful. 


Boil the potatoes waxy, and when cold cut into thin slices: 
mash the yolks of the eggs and mix with the seasoning; stir the 
cream in jast, and pour ail over the cold potatoes ; garnish with 
parsley. If not sour enough add more vinegar. 

Mrs. HARRY JACKSON (Atlanta). 


SWEET-BREAD SALAD. 





For six people wash and trim 1 pair of large or 2 pairs of small 
sweet-breads ; boil for 20 minutes ; drop at once into cold water ; 
when cold take out the veins and fat, cut into dice and add an 
equal quantity of chopped celery. Arrange upon lettuce leaves, 
cover with Mayonnaise Dressing and garnish with capers. 

Mrs. WILLIAMSON. 


PEANUT CROQUETTES. 


Bread Crumbs, . ; : j y% pint. 
Cold Milk, . : : : \% glass. 
Finely Chopped Peanuts, . : 1 cup. 


Stir in a double boiler over the fire until it is a smooth mass, 
then add the beaten yolks of 2 eggs and remove from fire. 
When cool form into cone shaped croquettes, dip in egg and 
cracker crumbs and fry a golden brown in boiling lard. Drain 
on brown paper and serve with Caramel or Maple Sugar Sauce. 

Mrs. EK. E. MoFFITt. 


SALADS AND DRESSINGS. 23 


DRESSED EGGS. 


Take any number of eggs, boil hard and lay in cold water, 
peel and divide the whites, cut carefully the long way and lay 
the pieces in pairs on a dish. Mash the yolks with a small 
quantity of mustard ; then season highly with salt and pepper, 
and add a smal] quantity of onion. Make the dressing in small 
balls, and place in the whites and close neatly as a whole egg. 

Mrs. K. D. WALKER. 


EGGS STUFFED AND BAKED. 


Eggs, . ‘ : { : 1 dozen. 

MEStLCLE DS) |. : . ‘ ‘ I tablespoonful. 
Mustard, 5 ’ : : I scanty teaspoonful. 
Lemon Juice, ; ‘ : ¥% lemon. 

Cracker Crumbs, . : : I pint. 

NESE hi) B ; : ‘ ¥% pint. 
Worcestershire Sauce, . : 1 tablespoonful. 
Chopped Parsley, . , : I tabiespoonful. 


Pepper and Salt to taste. 


Boil eggs 20 minutes, drop in cold water, remove shells and 
cut carefully across and remove yolks, mash yolks very fine, add 
mustard ; then butter and milk, crumbs, salt, pepper, parsley, 
lemon and Worcestershire sauce; mix well and fill whites, 
spread dish with the mixture, place eggs on it, sprinkle with 
crumbs and bake a light brown. Before serving garnish with 
parsley. Mrs. T. KH KENAN. 


PEANUT SALAD. 


Remove the skins of fresh roasted peanuts, chop, but not too 
fine, and add an equal quantity of crisp celery cut fine. Serve 
on tender young lettuce leaves with mayonnaise dressing. 

Mrs. HE. E. MOFFITT. 


TOMATO JELLY. 


This is very nice to serve as a salad. 

Stew a can of tomatoes with a small sliced onion, and salt and 
pepper until reduced one-half; strain through a fine sieve, press- 
ing the pulp through. To a half pint of this pulp add two or 
three tablespoonfuls of gelatine that has been soaked in a little 
cold water for ten minutes ; add a tablespoonful of vinegar and 
season sharply with cayenne pepper ; turn into a suitable dish 
to cool that it will set an inch deep or more ; when firm cut into 
squares and lay on lettuce leaves. Serve with Mayonnaise 
dressing. Mrs. H. EK. MoFFITr. 


24 SALADS AND DRESSINGS. 


LOBSTER SALAD. 


Lobster, : : : : ; I can. 
Lettuce (large head), . : : I 
Pick out the meat from a can of lobster in pieces not too 
small, keeping coral separate; cut the lettuce and place on a 
dish, then put on the lobster, placing coral around the edge. 
Just before serving pour over the following dressing : 


DRESSING. 
Eggs (yolks), : : ; 3 
Salad Oil, . : , : : 4 tablespoonfuls. 
Mixed Mustard, . ; ‘ : ¥% teaspoonful. 


Vinegar, : : : 4 
A little Salt and Cayenne Pepper. 


Beat the eggs well and add to them the salad oil, dropping 
slowly and beating hard ; then add the pepper, salt, mustard 
and vinegar. Mrs. A. M. MCPHEETERS. 


OYSTER SALAD. 


Let 75 oysters just come to a boil in their own liquor, skim 
and strain; cut out the hard part; season the oysters with 3 
tablespoonfuls of vinegar, one tablespoonful of oil, % teaspoon- 
ful of salt, 1-8 teaspoonful of red pepper ; place on ice for two 
hours; cut up a pint of celery and when ready to serve mix 
with the oysters, adding a pint of mayonnaise; arrange ona 
salad dish and garnish with celery leaves. 

Mrs, T. EK. KENAN. 


MAYONNAISE DRESSING FOR LETTUCE OR SLAW. 


2 tablespoonfuls. 


Eggs (yolks only). . : ee, 

Sugar, ; : 3 : é 1 teacupful. 
Salt, : : , : ‘ I tablespoonful. 
Black Pepper, . : : : 1 tablespoonful. 
Mustard, . ‘ : ’ ‘ 1 tablespoonful. 
A little Cayenne Pepper. ! 
Vinegar, : ; 1¥% pints. 
Butter, ‘ ' 


: : : 1 small teacupful. 
Celery Seed accordiug to taste. 


Beat the eggs well and add to them the sugar, salt, pepper 
and mustard, stirring them well in; let the vinegar come toa 
boil and add the butter ; pour this boiling hot into the egg, stir- 
ring constantly ; mix well, and when cold is ready for use. Can 
be kept for months in a self-sealing can. Shave the heart of a 
firm white cabbage, put in cold water until crisp, drain welland 
pour dressing over it. Miss MINNA SMITH. 


SALADS AND DRESSINGS. 25 


STUFFED TOMATOES. 


One can of small French peas, drain off the liquor and mix 
with % the bulk of the peas with chopped English walnuts or 
other nuts, dress with Mayonnaise or French dressing, cut off 
the top of the tomato without breaking, and take out inside and 
stuff with the above dressing. Serve on lettuce leaves. 





SLAW DRESSING. 


Eggs, . : : : ; ; 3 

Vinegar, : : : ‘ : I cup. 

Melted Buiter,  . : ; : 3 tablespoonfuls. 
Mustard, i : : : ; I tablespoonful. 
Sugar, . : , I tablespoonful. 


Pepper and Salt to taste. 
Celery Seed, : : I teaspoonful. 
Mrs. D. T. SWINDELL. 


MIXED MUSTARD. 


Dry Mustard, ; : , ; 3, tablespoonfuls. 
Salad Oil, . ‘ : : : 2 tablespoonfuls. 
Sali hee : : : : : I teaspoonful. 

Vinegar, 3 tablespoonfuls. 


Work the mustard and oil smoothly together ; add salt and 
then the vinegar, stirring in slowly; heat through in a sauce-pan. 





SALTED ALMONDS. 


Blanch by pouring over almonds boiling water and allowing 
to stand two minutes ; drop in cold water and then rub off brown 
skins with a coarse towel. Let dry thoroughly; sprinkle a 
tablespoonful of olive oil or melted butter to a half pint of al- 
monds; let stand awhile; sprinkle with salt, mix thoroughly 
with spoon, put into a pan in a quick oven ten or fifteen min- 
utes till crisp and brown ; stir once or twice while in oven. 





DRAWN BUTTER. 


Butter, : : : ; } Y pound. 
Flour, . ; ; d ‘ ‘ I teaspoonful, 
Hot Milk, . : ; : ; 4 tablespoonfuls. 


Work the butter and flour together until perfectly smooth ; 
ut into a small sauce-pan and add the milk, very slowly stir- 
ng one way. Let boil for 1 minute, stirring constantly. 


26 SALADS AND DRESSINGS. 


SALAD DRESSING FOR HAM. 


Eggs, : ; , 2 

Cream, : ! : ! : 4 tablespoonfuls. 
Vinegar, ; : ; : : 4 tablespoonfuls. 
Mustard, 2 : , : I teaspoonful, 
Butter size of an egg. 

Salty iui. ¥% teaspoonful. 


Few drops of Extract of Celery. 


Mix the butter and mustard to a smooth paste ; add eggs, well 
beaten, then the cream, salt and celery, then the vinegar ; cook 
in a bowl over boiling water, stirring often until it thickens. 
Butter may be used instead of cream. 

Mrs. Wo. E. ASHLEY. 


os 


BARBECUE SAUCE. 


Butter, . : ‘ d : ‘ ¥% pound, 
Mustard, : : ; : . ' I tablespoonful 
Red Pepper, ; : ¥% teaspoonful. 


Salt and Vinegar to taste. 

Melt the butter and stir into it the mustard (which must have 
been mixed to a paste with a little vinegar or water) ; then add 
salt and pepper and enough vinegar to make it sour enough for 
your taste. Baste the meat with it, or pour over slices of 
warmed-over meat. Mrs. A. M. MCPHEETERS. 


BREAD, ROLLS, ETC. 





YEAST. 
Irish Potatoes (large), . 
FLOPS} i) : , . oa Ra 1 tablespoonful. 
Water, .. : , : . : I quart. 
Flour, . ; : , ; : 5 tablespoonfuls. 
Sugar, F 2 : ; : I cupful. 
altri) 3 : : 1 tablespoonful. 






Boil the potatoes and hops (tied in a cloth) in the water ; as 
soon as the potatoes are done mash them fine and add the flour, 
sugar and salt ; add to this mixture the ot hop water, pouring 
it on gradually and stirring constantly to prevent lumping. 


When cold add one cup of good yeast. 
| Mrs. BAUMANN. 





LIGHTBREAD. 
»rlour,’ . ; ' anaes ; 3 pints. 
Liquid Yeast, ; : : : ¥% cupful. 
Sugar, . ; , : : : I teaspoonful. 
Salt, H : ; ; : A ¥% teaspoonful. 
rete |: ; : 1 tablespoonful. 


Make a sponge of 1 pint of the flour and the other ingredients, 
adding sufficient lukewarm water to make a soft batter ; after it 
‘has risen well add the rest of the flour. If too stiff enovgh 
‘warm water can be added to make a soft dough. Knead thor- 
‘oughly, set to rise, and when well risen bake in a loaf or rolls. 
| Mrs. BAUMANN. 





ROLLS, NO. 1. 


pry) Yeast). : 3 : ‘ 1 large spoonful. 
Water, . : : : : : y% pint. 
Flour, . : : , ; I quart. 
| ATG yl ; : ‘ : ; 1 tablespoonful. 
Sugar, . : ; H ‘ ‘ 1 tablespoonful. 
Egg, 


; ; I 

Bale sos : : : : ; 1 teaspoonful. 
Make a sponge by dissolving the yeast in the water and add- 
ing flour enough to make a thick batter and set it to rise ; when 
the sponge is very light add the other ingredients and set aside. 


When well risen make out into rolls and let them rise ; then 
bake. Mrs. MERRIMON. 


28 BREAD, ROLLS, ETC. 
ROLLS, NO. 2. 


Figura : ; : ; A 1% quarts.. 
Potato (large) ‘ : I 

Lara. a : : : ; : I tablespoonful. 
Egg, ; ‘ ; : : : I 

Sugar, . ; : : : : I tablespoonful. 


Yeast, . : ; I teacupful. 


Boil and mash the potato; beat the egg well and make all the} 
ingredients int a stiff dough with warm water ; knead till the 
dough pops; let it rise till light; knead again and make into’ 


rolls ; let them rise a second time ; then bake. 





EG6-BREAD. 
Milk, . ‘ ; ; ‘ , I quart. 
Corn Meal, . A : : I pint. 
Butter or Lard, . ‘ , . 1 tablespoonful. 
Salt, : ‘ : i : I teaspoonful. 
Eggs, . . 4 5 2 


Beat the eggs very light ; boil the milk and add the meal and 
salt ; stir till perfectly smooth; then add the other ingredients 
and stir well. Pour into a pan and bake brown. 

Mrs. A. M. MCPHEETERS. 


—————— 


CORN-BREAD. 
Meal a. : 4 : ; : 7 tablespoonfuls. 
Egg, . . i A . 0 J 
Sweet Milk , é : ; : % pint. 
Lard, { : 5 : 1 tablespoonful. 
Sore! Powder, . : : : I teaspoonful. 
alt, : 


¥% teaspoonful. 


Mix powder in the meal and milk; add the egg (well beaten), 
then salt and warm lard. Cook in quick oven. 





SHORT CAKE. 


Take a quart of flour, a teaspoonful of salt, heaping teaspoon- 
ful of baking powders, three ounces of lard and make into a 
pliant dough with sweet milk. Roll out half an inch thick, 
either long or round, prick all over with a fork; lay ina pan 
and bake light brown in a quick oven. Split, butter, cut in 
pieces two inches wide and send to table hot. 


Miss ADELAIDE BovLAN. 





“ 


a 


BREAD, ROLLS, ETC. 29 





CORN MEAL BATTER BREAD. 









Meal, ‘ : : : ; 1 cupful. 
Buttermilk, : ‘ : : 2 cupfuls. 

Eggs, , : : é / 2 

Lard, A ; ‘ ; : 1 tablespoonful. 
Salt, : 4 : : : 1 teaspoonful. 
Soda, ‘ : I even teaspoonful. 


- Scald the meal with a little boiling water; add the milk, melted 
ard, salt and eggs (well beaten), and lastly the soda. Bake in 


1. quick oven. Mrs. BAUMANN. 
: CORN MEAL BATTER CAKES. 
Meal; . ; ; ; : 5 I pint. 
Egg, : ° ° ° . é I 
Yeast Powder, : : : : I teaspoonful. 
Milk, . : : ; 4 : 1 tumblerful. 
Lard (melted) : : i A 1 teaspoonful. 
Salt, : : : : : : I teaspoonful. 





Sugar, . : : : : . 1 teaspoonful. 
Mix and bake on a hot griddle. Pour the batter from the end 
lof the spoon to make round cakes. ‘* AUNT MATILDA.” 
OLD VIRGINIA SALLY LUNN, NO. 1. 
Flour, : : : : : I quart. 
Yeast, : , : , , 1 cupful. 
Milk, : : ‘ ; ‘ I cupful, 
Butter and Lard, mixed, . : 1 cupful. 
Sugar, ‘ é 4 ‘ : 1 tablespoonful. 
Salt, . , : . ; : I scant teaspoonful. 
Eggs, 4 


Beat eggs separately, then mix ; add yeast and sugar ; sift salt 
linto flour ; melt butter and lard and add to the eggs, yeast and 
‘milk before putting in the flour; leave in bowl in which it has 
ibeen mixed and set it to rise; when well risen deat hard and 
jput in greased pan to rise again before baking. For tea make 


up at 12 o’clock and keep warm. Mrs. W. H. Crow. 





DELICIOUS SALLY LUNN, NO. 2. 
Sweet Milk, . ; : ; : I pint. 
Yeast, . . : : : A ¥% cupful. 
Bitters. ; : : 2 : Y pound. 
Eggs, — . : : _ : 3 ; 
Flour, . : . : é : 3 full pints. 


Salt, : : 2 : : : 1 teaspoonful. 





30 BREAD, ROLLS, ETC. 


Take a stone jar, pour into it the milk and add the yeast, but- 
ter (melted), salt and eggs (well beaten), then the flour, and beat 
well ; let it stand several hours or until quite light; then put 
into a greased cake-pan, in which “Sally” should again rise 
before being put to bake. This is good baked in muffin rings or. 








pans. Mrs. A. M. MCPHERETERS. 
NICE BREAD FOR TEA. 

Flour, . 4 ; : : : I quart. 
Weast, ug : : : , ‘ I cupful. 
Butter, . ; : , ‘ : I tablespoonful. 
Sugar, . ; : : : ; I tablespoonful. 
Salt, ; : ; : : : I teaspoonful. 
Eggs, . ‘ : 3 


Mix and let rise as any other bread, using a little warm water 
if dough should be too stiff ; divide dough in half after knead- 
ing well; roll each piece into the size of a breakfast plate; spread 
a small quantity of butter or lard on one piece and place the 
other on top; let it rise and bake as other lightbread. 


GRAHAM OR BROWN BREAD. 





Unbolted Flour (unsifted), . A I quart. 
Mealiny: ; A , 4 : 1 tablespoonful. 
White Flour, E . 2 t I pint. 
Molasses, } : ; ; : ¥% cupful. 

Salt, ; ; ; ; 4 : 1 teaspoonful. 
Largs. (in : : : . : ¥% teaspoonful. 
Soda, . ; ; : : : ¥% teaspoonful. 


Yeast, . : : ¥% cupful. 


First take 2 tablespoonfuls of flour from the wide flour, the 
salt and lard, and scald with just enough boiling water to make 
a smooth batter; when cool add the rest of the flour and the 
soda, with enough warm milk to make a stiff batter, putting in 
also the yeast; let it rise about 3 hours, or until very light; then 
add the meal, molasses and brown flour. If too stiff to stir with 
a spoon add a little warm milk or water. After it has risen suf- 


ficiently bake slowly. Mrs. BAUMANN. 
WHEAT MUFFINS. 
Flour, : ; : : I quart. 
Baking Powder, ; : I heaping teaspoonful. 
Butter the size of a walnut. 
Sugar, : : i : I tablespoonful. 
Egg, . : ‘ : ‘ I 
Milk, . : ; , : 1 teacupful. 


A little Sait. 


BREAD, ROLLS, ETC. 31 


Sift the baking powder into the flour; cream the butter and 
sugar together and add the egg (well beaten), then the milk, and 
lastly the flour, stirred in quickly. Put very little in each muffin- 
pan and bake in a hot oven. 


TWIN MOUNTAIN MUFFINS. 









Butter, . 4 ; : ; F ¥ cupful. 
Sugar, . ; y ; : : % cupful. 
Egg, : : ) ; I 

Flour, . ‘ : : 3 : 2 cupfuls. 
MGR ih, ; : a ‘ { 3 cupful. 
Baking Powders, . , ; ; 3 teaspoonfuls. 


Cream butter, add sugar and eggs well beaten, sift powders 
‘with flour and add to the first mixture, alternating with the 
jmilk. Bake in buttered gem pans 25 minutes. 

Mrs. A. W. BAGLEY. 


FLANNEL CAKES. 


Milk, . , : : ‘ : I quart. 

Yeast, . ; : : : : 3 tablespoonfuls. 
Butter, . : ; : ‘ . 1 tablespoonful. 
Eggs, . 2 ‘ ; ; i 2 

malty.) , : ‘ : ; I teaspoonful. 


When enough flour to make a good batter mix the milk, yeast 
and salt; let it stand to rise over night ; in the morning add the 
eggs (well beaten) and the butter (melted). 

Mrs. T. B. YANCEY. 


_———————_— 


ZEPHYR CAKES. 


ElOur,. ): , : : : : Tt pint. 

Hieal : : ‘ F : 1% cupfuls. 

Neast;, )’. , : : : : I cupful. 
BoOda;: |. ; : 4 : : ¥ teaspoonful. 

Salt, : : : : : ; 1 teaspoonful. 


Make a stzf batter with flour, meal, yeast and a little water 
or milk ; put to rise over night; in the morning beat well and 
add the soda; bake brown. Mrs. N. B. Crow. 





FRITTERS. 
Eggs, . : : ! 2 beaten separately. 
Milka si. ; ; ‘ ; ¥ pint. 
Salt, : : . : : I teaspoonful. 


Flour, . 5 : ; : 2 cupfuls. 


32 BREAD, ROLLS, ETC. 


Let batter stand one hour before using, beating and adding 
whites just before frying. Fry in deep lard heated until a blue 
smoke arises. Serve very hot with either wine sauce or sifted 


sugar. DIxIE RECHIP£ BOOK. 
RICE MUFFINS. 
Rice (cold boiled), : : ; ¥% pint. 
VIIa. ; : : : ; I teacupful. 
Eggs, . : . : 3 
Lard or Butter, . . , ‘ 1 teaspoonful. 


A little Salt. 


Make these ingredients into a batter, adding enough flour to 
make the consistency of pound cake batter. If preferred, can 
“use one egg and one teaspoonful baking powder. 


GRAHAM GEMS (2 PANS). 





Egg, ° . r 5 ° ° if 
Graham Flour (shaken),  . A 3 cupfuls. 
Salt, ; : ¥% teaspoonful. 


2% cupf uls skimmed milk or 2 cupfuls skimmed. milk 
and % cupful cream. 


Mix ; beat hard one moment ; bake immediately in hissing hot 


gem- pans and very hot oven. Miss BARTLETT. 
BUTTERMILK BISCUIT. 

PLO ae i ; : I quart. 
Sour or Buttermilk, : ‘ : I pint. 
Butter, . , : , : : YX pound. 
Cream Tartar, : ; : ; 1 teaspoonful. 
Soda, . : ; 4 : ; ¥% teaspoonful. 
Salt, 7 ‘ ¥% teaspoonful. 


Mix well till smooth, foul iil cut, tel ples in a quick oven. 
Mrs. ARMISTEAD BURWELL. 


DROP MUFFINS. 





Meal, . : ; : ; 4 1% pints. 

yw ees ‘ d f : : % pint. 

Boiling Watet, : ; : ‘ yy pint. 

Lb teh US ; 4 d : I tablespoonful. 
Salt, ; 7 : : : ; I teaspoonful. 
Yeast Powder, : ; I teaspoonful. 


Scald the meal with boiling water ; cook to mush ; add other 
ingredients ; make batter very stiff and drop from spoon into the 
stove-pan. Mrs. HENRY HULL. 





BREAD, ROLLS, ETC. 33 
BEATEN BISCUIT. 


Flour, . : . : : I quart. 
Salt, : : ; é : 1 teaspoonful. 
Lard, ; : ; : I silver tablespoonful. 


Milk or Water. 


To make a very stiff dough beat at least twenty minutes, or 
until the dough blisters. Cook in a moderate oven. 





Flour, . : - : : : 2 cupfuls. 
Eggs, . : ays Gilly : El poiies 

Mike) p p ; : ! 2 cupfuls. 

| Sale; | i. : : ; : : ¥% teaspoonful, 


__ Grease pans and put them in the oven to get very hot; beat 
the eggs, without separating them, till very light ; add the milk 
and salt and pour this gradually on the flour, stirring all the 
while. Do not add too rapidly. Strain through a sieve to 
emove all lumps; take the pans from the oven, quickly fill 
them half full, put them in a quick oven and bake 25 minutes, 

Mrs. H. B. BATTLE. 






CRACKERS. 
Flour, . ; 3 ‘ 3 : I quart. 
Egg : : I 
ard and Butter (mixed), : ; 1 tablespoonful. 
Sugar, . : é : I teaspoonful, 
Lemon Juice, : : : 2 I teaspoonful. 
SS ae : ; : : : I teaspoonful. 


| Beat the egg well and mix with as little water as you can pos- 
sibly use ; knead and beat thoroughly. Roll very thin and cut 
into squares. Mrs. ALLAN CRAWFORD (Georgia). 





COTTAGE BREAD. 


Flour, . ‘ ; ; : : I quart. 

Yeast, P ' i : : ¥% cake. 

Butter or Lard, , : : ; 1 tablespoonful. 
Sugar, . : : : : - I tablespoonful. 
Sal tae sii. , : j : : 1 teaspoonful. 
Eggs, ‘ : : ; j 2 


| When risen roll out the size of Rreak fet plate. When cooked 
ppen and spread each piece with butter, put together again and 
ut in slices. MRS. BATES. 


34 BREAD, ROLLS, ETC. 


WAFFLES, NO. 1. 


Flour, 

Meal, 

Eggs, 

Soda, 

Salt, 

Buttermilk, t ; ; 
Paras iy : : : . 


Sift the flour into a bowl; turn in the sifted meal; break in: 
the eggs without beating ; stir in the melted lard, salt and mil 
until smooth ; dissolve the soda in a little warm water and add) 


just before baking. Bake in of irons. 


Mrs. JOHN Hops HULL. 


WAFFLES NO. 2. 


Flour, ; : : 
Meal, .. : : : 
Heg, . ‘ i ‘ 
Lard (melted), . : 
Sweet Milk, : : 


Baking Powder, 
Mix and bake as if made with ee 


I pint. 

1 handful. 

2 

I teaspoonfnl. 
1 teaspoonful. 
I pint. 

1 teaspoonful. 






I quart. 
2 tablespoonfuls. 
3 OF 4. 

1 tablespoonful. 
1% pints. 

¥% teaspoonful. 





RULES FOR MAKING ALL CAKES. 
Cream butter and sugar together; beat whites and yolks of 


gps separately. If milk is used add it to the butter and sugar, 
hen the egys ; flour always iast ; baking powder is always sifted 





ith the flour; spices are mixed with the flour or sugar. In 
uit cake take part of the flour to cover the fruit. 
) POUND CAKE. 
Butter, I pound. 
| Flour, I pound. 
| Sugar, . 4 , ; I pound and I oz. 
Eggs (leaving out 8 yolks), . 16 


| Flavor to taste. 
Beat the eggs separately, adding white 








RAISIN CAKE. 





f mixed spices added. 


SPICE CAKE. 


Sugar, 
Butter, 
Flour, . 
Sour Milk, . 
Eggs (yolks), 
Egg (whole), 
Soda, 
Cinnamon, 
Cloves, . 
Allspice, 
Nutmeg, 


s and flavoring last. 
Mrs. W. L. LIrryeE. 


Pound cake batter with 2 pounds raisins and 1 tablespoonful 


Mrs. R. T. Gray. 


1% cupfuls. 

I cupful. 

3 cupfuls. 

1 cupful. 

4 

I 

1 teaspoonful. 
3 teaspoonfuls. 
2 teaspoonfuls. 
1 teaspoonful. 
Y's 


| Bake in layers; make an icing of 4 cupfuls of sugar and 2 
upfuls of boiling water; boil until very ropy and almost candy; 
eat the 4 whites of eggs and pour the boiling candy over it, 
eating all thetime. Flavor with lemon, and when cool enough 
pread. Mrs. T. K. BRUNER. 








36 


MOLASSES POUND CAKE. 


Flour, 

Eggs, 
Molasses, 
Brown Sugar, 
Butter, > 
Milk, 

Soda, ; 
Ginger, : 


Grated Rind of 1 Lemon. 
Beat the eggs separately ; 


CAKES. 


4 cupfuls. 





I cupful. 

I cupful. 

2 cupfuls. 

1 cupful. 

1 teaspoonful. 

1 tablespoonful. 


| 
put the butter, molasses and sugai 


in a bowl and warm slightly. Dissolve the soda in milk. 


Mrs. W. H. Crow. | 





PERFECTION CAKE. 


Eggs (whites), 
Butter, é 
Sugar, 

Flour, ‘ 
Corn Starch, 
Sweet Milk, 
Baking Powder, . 


Dissolve the corn starch in one-half of the milk. Flavor wit 


lemon or pine-apple. 


Mrs. JAMES WILLIAMSON (Graham). 
NEW ORLEANS FRUIT CAKE. 


Flour, 

Sugar, 

Butters 

Eggs, 

Raisins, 

Currants, : 
Almonds, } ‘ 
Chocolate (grated) 
Molasses, : : 
Cinnamon, 

Mace, 

Brandy, 

Wine, 

Cream, . ; 


Soda (dissolved in Cream), ; 


12 
1 cupful. 

3 cupfuls. 

3% cupfuls. 

1 small cupful. 
I cupful. 

2 heaping teaspoonfuls, 









I pound. 

I pound. 

I pound. 
12 

4 pounds. 

3 pounds, 
1% pounds. 
I cupful. 

24 cupful. 

I tablespoonful. - 
1 tablespoonful. | 
I wine-glassful. | 
I wine-glassful. | 
I cupful. | 
I teaspoonful. | 


Put the chocolate in the molasses and stir in after adding th 


eggs to the creamed butter and sugar; add the cream and soda 


last. Bake in a loaf. 


Mrs. STRUDWICK (Hillsboro). — 


A. 


CAKES. 37 
WHITE FRUIT CAKE. 


Butter, . : : : : : I pound. 
Flour, . ; . i é ; I pound. 
Sugar, . ; t : : I pound. 

Eggs, . : 5 ” : anh; 

Citron, . A ‘ : , : I pound. 
Cocoanut, ; P ‘ : . i 

Almonds (in the shells), ! ; I pound. 
Brandy, : : , 1 wine-glassful. 


Sherry, ‘ . , : I wine-glassful. 
Mace and Cinnamon (mixed), . 1 teaspoonful. 


‘Cut citron fine, grate cocoanut, blanch almonds and pound 


-chop. Mix and bake as a pound cake. 
MpRs. R. T. GRAY. 


ee 


FRUIT CAKE, 








Sugar, : : ‘ : , I pound. 
Butter, : ; : : : I pound. 

Flour, . : ; : ; 1% pounds. 
Eggs, - : 10 

Nutmeg, . : : : : 2 

Cloves, : : : : 1 tablespoonful. 
Cinnamon, . ; : : , 1 tablespoonful. 
Allspice,. 5 : : 1 tablespoonful. 
Soda, 1 teaspoonful. 
Brandy, 1 cupful. 
Molasses, t cupful. 
Citron, I pound. 
Rasins, 3 pounds. 
Currants, 3, pounds. 


The most important thing is the baking. Bake with a very 
‘ow fire and do not remove from the stove until the cake leaves 
e sides of the pan. Mix as for a plain cake, and add fruit 
t, well floured. Mrs. B. R. LACyY. 











CITRON CAKE. 
Sugar, : : : : : I pound. 
Butter, ; : ; : I pound. 
Flour, : : - : I pound. 
Eggs, : ‘ : ; : 15 
Grated Cocoanut, : } ; 2 pounds, 
Citron, : ; : : 2 pounds. 
Almonds, : : : é ; 2 pounds. 
Pounded Mace, . ; : : 1 teaspoonful. 


Brandy, : ’ d ; 1 gill. 


38 CAKES. 


Sift and dry the flour, pound and sift the sugar, wash the but- 
ter and cream it well, add the sugar gradually and beat the 
mixture until very light. Beat the eggs separately, the yolks 
very light, and the whites to a stiff froth. Have ready two. 
pounds of freshly grated cocoanut, two pounds of almonds 
blanched and pounded to a paste with rose water, two pounds 
of citron—one pound cut up fine, one pound sliced thin. 

Stir the beaten yolks into the sugar and butter, and then add 
the flour and egg (white) alternately, a handful of flour and a 
spoonful of egg. When all is added and well beaten stir in one | 
teaspoonful of pounded mace and one gill of French brandy or 
the dest Sherry wine. Now mix in the cocoanut, almonds and 
citron, incorporate thoroughly and bake more slowly than a 
pound cake. Use only the best materials for this cake—fresh_ 
butter, fresh cocoanuts, and the best citron. Made exactly ac- 
cording to the recipe, and baked thoroughly, it is a beautiful 










and delicious cake. ANNA ALEXANDER CAMERON. 
ORANGE CAKE (FILLING). 
Orange, : : i : : I 
Cocoanut, : ; ; ! I 
Powdered Sugar, . ; : : I pound. 
Eggs, .. ; : : ' : 3 


Make 4 layers of batter with the yolks of the eggs (Golden 
Cake); grate the orange and cocoanut; make iciug of the whites 
of the eggs and the sugar; mix the orange and part of the cocoa-| 
nut with a part of the icing and spread between the layers; 
then ice the cake and sprinkle the remainder of the coccanut 
over. In grating the orange grate right through the rind and’ 
all, rejecting the tough part of the pulp. 


Mrs. A. L. HULL, (Georgia), 





WHITE CAKE, 


Eggs (whites) ‘ ea is 4 12 

Flour 5 , 5 cupfuls. 

Sugar, 3 cupfuls. 

Butter, *; ‘ : : 4 1 heaping cupful | 
Sweet Milk, . 2 : ‘ : I cupful. 

Baking Powder, . ; : ‘ 3 teaspoonfuls. 


Work the butter till it runs, stir in the sugar gradually, then > 
the milk, then the flour with the baking powder sifted in three _ 
times; lastly the whites of the eggs beaten stiff; bake quickly. © 


Put layers together with icing, alternating with layers of Coffee — 
Cake below. 


CAKES. 39 


CITRON CAKE. 


Sugar, : ¥ : I pound. 
Flour, : : ; : 3% pound, 
Citron, I pound. 
Buiter, , 4 ; } : 8 ounces. 
Eggs (whites) ! , ; 14 


| Beat the sugar and butter to a cream; add the whites of the 
»ggs beaten to a stiff froth, flour gradually, and add citron, 
well floured, last. Flavor with lemon and mace. 

| Mrs. W. Ll. HAWLEY (Fayetteville). 


COFFEE CAKE. 





Brown Sugar, I cupful. 
Butter, ¥% cupful. 
Flour, . : 2% cupfuls. 
Black Molasses, ¥% cupful. 
Strong Coffee, ¥% cupful. 
Seeded Raisins, . 1 cupful. 
Currants, : 1 cupful. 
Soda, 1 teaspoonful. 


| Flavor with cinnamon, cloves and mace. 
Mrs. EK. P. MOSES. 


———— 


NASHVILLE CAKE. 


Make a white cake batter as above; bake in thick layers ; 
make a filling of 4% of a pound of blanched almonds, chopped, 
1% of a pound of English walnuts, chopped, 1 cupful of stoned 
raisins, 14 cupful of sliced citron; make a boiled icing and stir 
all these ingredients in; spread between the layers and on top of 
cake, Flavor icing with rose-water or bitter almonds. 

Mrs. A. L. Hutt (Georgia). 


ANGEL’S FOOD CAKE. 








Vanilla, 





gently; lastly, vanilla. 
Bake in moderate oven fifty minutes. 





Eggs (whites), . : : iE 
Pulverized Sugar, : 12 ounces. 
Flour, : 5 ounces. 
Cream of Tartar, 1 teaspoonful. 


1 teaspoonful. 


| Sift flour four times, then add cream of tartar ; beat eggs to 
istiff froth; add sugar lightly through seive, beating with egg 
Ibeater all the time, then add flour with cream of tartar very 
Beat constantly till you put in pan. 


Icing.—Whites of two eggs beaten stiff; boil 1 pound pulver- 


40 CAKES. 


ized sugar with enough water to dissolve—boil till it candies— | 
pour slowly into the whites, beating all the time until cold; add | 


vanilla to suit taste. 





Mrs. SCHWARTZ. 


CARAMEL CAKE, No. 1. 


Eggs (whites), 
Sugar, ; 
Butter, 

Milk, 

Hiour : 
Baking Powder, : : 
CARAMEL. 
Granulated Sugar, 

Maple Sugar, : é 
Sweet Cream or Milk, 
Butter, . é ‘ 


8 

2 cupfuls. 

1 cupful. 

I cupful. 

4 light cupfuls. 
1 teaspoonful. 


2 cupfuls. 

¥% pound. 

I cupful. 

1 tablespoonful. 


In making the caramel melt the sugar and butter together 
and add the milk carefully. Set stew-pan in boiling water and 


stir until smooth. 


Mrs. JOHN THOMPSON. 


CARAMEL CAKE, NO. 2. 


Flour, 
Sugar, 
Butter, 
Eggs, . : ; 
Baking Powder, . 
Milk, ; : 
Lemon Flavoring. 


CARAMEL. 


Nice Light-brown 
Water, , 4 
Butter, : ‘ ; 
Flavor with Vanilla. 


Sugar, 


Mix the cake as usual and bake in layers. 


1 pound. 
1 pound. 
¥% pound. 
6 


1 heaping teaspoonful. 
1 small cupful. 


2 pounds. 
¥% pint. 
2 tablespoonfuls. 


For the caramel 


boil the sugar and water until it ropes, but not enough to pull. 
Pour over the butter, stir smooth, and when cool enough place 
between the layers of cake and on top and sides for an icing. 


cer er, 


Mrs. A. BAUMANN, 


CREAM CAKE. 


Eggs (whites), 
Powdered Sugar, . 
Flour, . ; : 
Cream of Tartar, 


10 
1% gobletfuls. 
1 gobletful. 
1 teaspoonful. 


CAKES. 


FILLING. 
Milk, 
Sugar, . ‘ 
Corn Starch, . 
Eggs (yolks), , ‘ : 
Almonds blanched (in shell) 
Flavor with Vanilla. 


COCOANUT CAKE. 


Eggs (whites) 
Sugar, . é 





Butter, 

Flour, . : 
Mak": : ; 
Flavor with Lemon. 


FILLING. 


Eggs (whites), 
Powdered Sugar, . 
Cocoanuts (grated), 


: 


41 


1 pint. 
¥% cupful. 
: teaspoonfuls, 


¥% pound. 


Mrs. BELVIN. 


8 

4 cupfuls. 
1 cupful. 
6 cupfuls. 
2 cupfuls. 


4 
1 pound. 
2 


Beat the whites of the eggs with the sugar ; add the cocoanuts, 


leaving out enough to sprinkle on top and sides of the cake. 
Put on a thin icing and sprinkle the cocoanut on while the icing 
is wet. Mrs. LEo. D. HEARTY. 


———-—— 


EIGHT O0’CLOCK CLUB CAKE. 


Egg, 1 

Milk, ¥% cupful. 
Sugar, 1 cupful. 
Chocolate, Y pound. 


Beat the egg without separating; add the milk, sugar and 
chocolate. Cook until thoroughly hot, then let stand to cool 
while making the cake. 


Eggs, . : ‘ , is . 3 

Milk, : ¥% cupful. 
Butter, . ¥% cupful. 
Sugar, ¥% cupful. 
Flour, 2 cupfuls. 


Baking Powder, 


Add to the yolks the butter and sugar, creamed; then the whites 
(well beaten) and the flour, with baking powder sifted into it ; 


1 teaspoonful. 


42 CAKES. 


when the chocolate is cold mix with this batter. Bake in layers 
and put together with icing with either almonds or English 
walnuts chopped and stirred into it. 

Mrs. STRUDWICK (Hillsboro). 





RIBBON CAKE. 


Eggs (whites), . 4 : NUL) 

Sifted Flour, : : d : 5 cupfuls. 
Sugar, . : : E : 3 cupfuls. 
Butter, : , : 1 cupful. 
Milky rh , ! f ; 1 cupful. 
Royal Baking Powder, , : 2 teaspoonfuls. 


Sift the baking powder well in the flour. Cream butter and — 
sugar very light, add milk, lastly the beaten whites and flour — 
alternately. Divide this batter into four equal parts, flavor one 
part with bitter almond, for the white layer, another part color 
a delicate pink with chochiveal and flavor with rose water. Beat 
the yolks of two eggs very light, and add to the third part, fla- 
vor with extract of lemon, this makes the yellow layer. Mix 
one tablespoonful of Baker’s chocolate with a little water, and stir 
in the fourth part, for the dark layer, and flavor with vanilla. 


ICING. 


1% pounds of sugar dissolved and boiled in 134 teacups of wa- 
ter until it ropes. Pour it gradually into the whites of three 
eggs which have been beaten to a stiff froth, beat it hard till 
cool and flavor with vanilla. Stir into this two grated cocoanuts. 
Spread the icing between each layer and on the top and sides of 
the cake. Place the chocolate layer at the bottom, then the yel- 
low layer, then the pink and the white. 

Mrs. K. D. WALKER. 


ROLLED JELLY CAKE. 


Eggs, . ; ! Q i Bea al b' 
Pulverized Sugar, : : 1 pound. 
Flour, . ! : i 3% pound. 


Beat the eggs and sugar till very light; then stir in flour as 
light as sponge cake, and then enough to spread nicely when 
poured ; make up as quickly as possible; have ready shallow 
pans lined with thin brown paper; use no grease on pan or 
paper ; pour in the batter and spread with a knife % inch; when 
done let cool a few minutes ; while still warm turn out of pans 
upside down. With a soft cloth wet in cold water brush over the 
paper and pull off ; spread with jelly and roll up. 

Mrs. C. C. Crow. 


CAKES. 43 


ORANGE CAKE. 


Sugar, : 2 cupfuls. 

Eggs, i 6 (leaving out whites of three). 

Boiling Water, 1 cupful. 

Flour, 4 3 cupfuls lightly measured and sifted twice. 





Baking Powder,1 tablespoonful. 
| Beat yolks and then add sugar, beat fifteen minutes, then add 
ithe three well beaten whites, add boiling water, lastly the flour 
jand powders. 





FILLING. 


| Two oranges, first grate off the rind if bitter, do not use all 
ithe rind, then grate entire orange, 2 cupfuls sugar, 2 tablespoon- 
fuls of water, get scalding hot, add yolks of two well beaten 
eggs. Be careful to cook to proper consistency ; just before tak- 
‘ing from fire add white of one egg slightly beaten. This must 
‘be cold when spread between layers. 
Mrs. JuLius LEwIs. 


ere tere 


BROWN STONE FRONT. 





Butter, . : ; } ‘ : ¥% cupful. 
Sugar, . : , : ; 1 cupful. 
Eggs, . é : k : ‘ 2 
Sweet Milk, . ! s : ; ¥% cupful. 
Biour, 9): : , : y \ 2 cupfuls. 
Baking Powder, . } : : 2 teaspoonfuls. 
Bake in layers and put together with boiled icing. 
Chocolate, . k ‘ : ; Y% cake. 
OTe i, : : : : ¥% cupful. 
Egg (yolk), : ‘ 1 
Sugar, . ; : ‘ 1 cupful. 
Boil these ingredients together and add to the batter when 
cool. Mrs. WEST. 
| CHOCOLATE CAKE. 

Butter, ; : ‘ 1 cupful. 
Sugar, . ; : ; . : 2 cupfuls. 
Bout a : i , : : 3 cupfuls. 
Bite i. ene : : : 1 cupful. 
Soda, . ’ : : | ; 1 teaspoonful. 
Cream of Tartar, . ; : : 2 teaspoonfuls. 
Eggs, . P ! : ; 5 
Chocolate, . ‘ ; : ‘ % cake. 


Flavor with Lemon. 
Grate chocolate and stir into the batter. Bake in layers. 


44 CAKES. 


FILLING. 
Sugar, . ; 1 pound. 
Eggs (whites), : : : 3 
Chocolate, . : ; 4 : ¥y% cake. 


Water enough to wet up the chocolate and sugar ; stir in the 
whites of the eggs and put all on to boil, stirring constantly ; 
when sufficiently cooked flavor with vanilla. 

Mrs. LEO. D. HEART. 


CHOCOLATE NOUGATE. 


Butter, . : : ; : : 1 cupful. 
Sugar, . : : 3 : : 2 cupfuls. 
Flour, . ; : : : : 3% cupfuls. 
Eggs (leaving out the whites of two for 

icing’), ‘ 4 ; ; : 5 
Milk, . : ; : ; 1 cupful. 
Baking Powder, . : : : 2 teaspoonfuls. 


Flavor with Vanilla. 


Melt over hot water four squares of Baker’s chocolate and 
mix well with butter just before baking. This quantity will 
make five layers. Put together with the following icing: Pour 
¥% pint of boiling water over 4 cups of pulverized sugar and let 
boil till candies in cold water, have whites of 4 eggs beaten stiff 
and pour syrup over the eggs and beat tillcool. Then pour 5 tea- 
spoonfuls of vanilla and a pinch of tartaric acid and spread be- 
tween the layers with a cupful of blanched almonds. 

Mrs. ADELAIDE W. BAGLEY. 


N. B.—Before adding vanilla take out enough to ice sides and 
top. This filling between plain cup cake makes ice-cream cake. 





GINGER WAFERS. 


Butters: ; : ‘ : : 1 cupful. 
Light-brown Sugar, . : 1 2 cupfuls. 
Milk, . ‘ : ‘ 1 cupful. 
Flour, . : , : ' : 4 cupfuls. 


Ground Ginger, . : : 1 teaspoonful. 


Warm the butter and sugar slightly and rub them together to 
a cream ; add the milk, ginger and flour, making a cramy paste; 
let it get cold; spread a thin coating of melted butter on a 
baking-pan. Let it get cold and set, then spread on the paste 
with a knife as thin as a visiting card, bake in a slack oven and 
when done cut quickly in squares. 
Mrs. JAMES MCKIMMON. 


a ee 


CAKES. 45 





TEA-CAKES. 
Flour, . ‘ d s : : 3 pints. 
Sugar, . ; . ; : } 1 pound. 
Butter, . ' 3% pound. 
Eggs (leave out two whites), 6 


Season to taste, roll thin and bake in quick oven. 
MRS. ROBERT BURWELL. 


SYRUP CAKES. 


One pint of good syrup. Set it over the fire and add to it 
1 dessertspoonful of butter and 1 of lard, 1 teaspoonful of 
ground cinnamon and 1 of spice, 1 lemon peeling. When it comes 
to a boil pour it into enough flour to make a stiff dough, with 1 
teaspoonful of baking powder. Onecupful of walnuts improves 


it. Salt to taste. Mrs. H. MAHLER. 
GINGER COOKIES. 
Egg, . ° . ° ° . I 
Sugar, . é * ‘ : ; I cupful, 
Molasses, : : : : I cupful. 
Soda, . : : : , : I tablespoonful. 
Vinegar, ; ‘ : 1 tablespoonful. 
Ginger, : ; : 1 tablespoonful. 
Flour enough to roll. 
Roll thin and bake quickly. Mrs. DUNCAN. 





ICE-CREAM CAKE. 
Eggs ey 


Butter, y, pound. 
Sugar, ¥% pound. 
Milk, I small cupful. 
Flour, t ¥% pound. 
Yeast Powder, : : : ; 2 teaspoonfuls. 
. Almond Extract, . . I teaspoonful. 
Bake in layers and put together with icing. 
ICING. 
Sugar, . : 4 : f 34 pound. 
water...) : : . : ¥% gobletful. 
Eggs (whites) : ? : I 
Vanilla, @ : : I teaspoonful. 


Boil sugar wet with the water until it ropss, then pour it over 


the well-beaten whites and beat well. 
MRS. JAMES BOYLAN. 


46 CAKES. 


DOUGHNUTS. : 
Eggs, . : : ; f ; 4 : 
Sugar, . , y f } ; 2 cups. | 
Sweet Milk, . : : ; : I cup. ’ 
Melted Butter, ; : ne ee ae 
Pulverized Cinnamon, ; } \ teaspoon. 
Pinch of Salt. 
Baking Powder, 4 teaspoonfuls. 


Hnough Flour to make a soft dough. 


Roll thin, cut and cook in boiling hot lard until brown. 
When perfectly cold, dust them over with pulverized sugar. 
MRS. JAS. F. JORDAN. 


LEMON CHEESE CAKE. 


Make a Cup Cake, or White Mountain Cake; bake in layers 
and use a filling as follows : 


Lemons (juice), , ; 3 

Grated rind of 1 Lemon. 

Butter, ; ; 4 A ; Y pound. 
Sugar, . ; : ‘ " ¥% pound. 
Eggs (yolks) — 6 


Beat well and stir over the es until thick enough to spread. 
When cold spread between layers. 
Mrs. JAMES MCKIMMON. 


JUMBLES, 
Eggs, : i : 6 
Light-brown Sugar, ; , ; 4 cupfuls. 
Butter, |. ; ( A : ¥% cupful. 
Lard, . : ; ‘ : ¥% cupful. » 
Baking Powder, : : : i 2 teaspoonfuls. 
Sweet Milk, . ; 2 tablespoonfuls. 


Flavor with nutmeg, add just cohen eee to make a soft 
dough, roll and cut, and bake in a quick oven. 
MRs. T. B. YANCEY. 


CRULLERS. 
Sugar (even), : } 3 : 1% cupfuls. 
Butter, ¢ : ; ; é ¥% cupful. 
Flour, . : 4 : : : a cupfuls, 


Eegs, 


hore Flour to roll out. 


Mix, roll out and cut in fancy shapes or squares with slit cut 
in the middle. Drop into boiling lard. 


Eggs (whites), 
Flour, : 
Sugar, 

Butter, 

Sweet Milk, 
Cream of Tartar, 
Soda, 

Oranges, 
Cocoanut, 


stirred. 





CAKES. 47 


WHITE MOUNTAIN CAKE. 


ike) 
4% cupfuls. 
3 cupfuls. 
1 cupful. 
¥% cupful. 
1 teaspoonful. 
¥% teaspoonful. 


3 
I 


Cream butter and sugar; put in flour and eggs (beaten very 
stiff) by degrees. After the cake is mixed squeeze in the juice 
|of the oranges and grated rind of 1 orange. Bake in layers and 
put together with icing in which the grated cocoanut has been 


Mrs. WILLIAM MONCURE. 


PUDDINGS, PIES AND SAUCES. 


PLAIN BOILED PUDDING. 


Molasses, : : ; : ; 1 cupful. 
Rater ye ; : : : ; 1 cupful. 

Cut Raisins, ; ; : ; 1 cupful. 
SOUd. GHne : : : ; ; 1 teaspoonful. 
Milk er : : : : : 1 cupful. 
Flour. 


Mace and Nutmeg. 


Dissolve soda in the milk ; mix in molasses and butter; add 
sufficient flour for a stiff batter; flavor with mace and nutmeg. 
Citron improves it. To be served with sauce. 

Mrs. AMELIA MCKIMMON. 


———e 


BOILED LEMON PUDDING. 


Bread Crumbs, . : ? : ¥% pound. 
Ueta ss j ; , 4 d ¥% pound. 
Sugar, . j : : : : ¥% pound. 
Lemons, : j ; : ; 2 
Eggs (yolks), ‘ : : 4 
Eggs (whites),  . , : : 2 


Use rind and juice of the lemons. Boil one hour and serve 
with wine sauce. 
MRS. CHARLES HAIGH (Fayetteville). 


DELICATE RICE PUDDING. 


Raw Rice, . : : : : ¥% cupful. 
Water, . : ; : are? 1% cupfuls. 
Milk, . ; ; : ‘ A 2 cupfuls. 
Eggs, f ; 4 

Sugar, . ; 1% cupfuls. 
Pinch of Salt. 

Vanilla, : : ; : 2 ¥% teaspoonful. 


Boil the rice in the water and when nearly done add the milk 
and cook until the rice is soft; add the yolks beaten with 1 cup 
of sugar ; add salt and vanilla; take from the fire and stir in the 
beaten whites of 2 eggs; make a meringue of the remaining 
whites and % cupful of sugar spread over the top and set in the 
oven to brown. Mrs. B. R. Lacy. 


PUDDINGS, PIES AND SAUCES . 49 


QUICK-BAKED PUDDING. 


Eggs, . ; : ; , i 9 

Flour, . : : , 5 tablespoonfuls. 
Sugar, . : 3 5 tablespoonfuls. 
Milk. . ; é : : : 1 quart. 


Beat the eggs separately; put in sugar and flour; boil the milk 
and pour over the batter; bake fifteen minutes. Serve with 
sauce. Mrs. N. B. CRow. 


ee 


LEMON PUDDING. 


Eggs, ; 6 

Lemons, : f : : 2, (3 if small). 
Batter, '. : : ; ‘ ; 1 cupful. 
Sugar, . ‘ : : 2 cupfuls. 
Meal, _. ; : ; ¥% cupful. 


Cream butter and sugar and lemons, beat eggs separately and 
add lastly the sified meal. This is especially nice. 
Mrs. B.S. SKINNER. 


ee 


AN EXCELLENT PUDDING, 


Sugar, . : ' ; , 1 cupful. 

) Butter, . : : ; : ¥% cupful. 

Eggs, . : : ; : : 3 
Milk, °. ; 1 cupful. 
Flour, . y : : : 3 cupfuls. 
Baking Powder, . ; > : 2 teaspoonfuls. 









Cream butter and sugar; add the well beaten eggs, then the 
milk ; sift baking powder with the flour and add last. Steam or 
bake and serve with sauce. Mrs. MERRIMON. 


SPONGE PUDDING. 
pPiour,.?. : ‘ : P : yy pound. 
Butter, . . : : : ; % pound. 
Sugar, . 5 : ‘ : : YY pound. 
Milk, . ; ' ‘ : 1 quart. 
Eggs, 8 


Put the milk in a pan and ret in boiling water ; mix flour in a 
bart of cold milk and stir in the hot milk; stir briskly till 
booked ; take from fire and add sugar, butter and yolks of eggs 
well beaten); last of all add the whites (beaten stiff). Bake 20 
Ininutes in a buttered dish, set in boiling water. 

; MrRs. T. S. KENAN. 


oO PUDDINGS, PIES AND SAUCES. 


MOLASSES PUDDING. 


Eggs, . : : ; : : 3 

Sagat. ; : ; ; : 1 cupful. 
Molasses, ‘ : ! 1 cupful. . 
Butter and Lard, . : : 1 cupful. 
Flour, . ; ; ' : 3 cupfuls, 
Sweet Milk, . : : ; 1 cupful. 
Soda, 2 teaspoonfuls. 


Ginger and Cinnamon. 


Dissolve soda in a little hot water and add last. Serve with 
whipped cream flavored with vanilla. 
Mrs. T. S. KENAN. 





QUEEN OF PUDDINGS. 


Sweet Milk, . : : : : 1 quart. 
Stale Bread Crumbs, . ; : 1 pint. 
Sugar, . , 1 cupful. 


Juice and Grated Rind of 1 Lemon. 
Eggs (yolks), _ : , 
Lump of Butter size of an egg. 


° 


Scald the milk and pour it over the bread crumbs ; stir in the - 
beaten eggs and sugar, lemon and butter; bake in a dish until 
well set, but not watery ; when done let cook and spread over it 
a layer of cherry preserves or other acid sweet-meats ; beat the 
whites to a stiff froth with 4 tablespoonfuls powdered sugar, 
spread over the pudding and brown. This does not require 
sauce. 


ane ecie 


OXFORD PUDDING. 


Milk, . : ; : : ; 1 quart. 

Bread Crumbs, . ; { A 1 pint. 
Eggs, . s : ; ; ‘ 3 or 4, i 
Butter, . t } ; 1 tablespoonful. — 
Sugar, . : ‘ : t : 1 cupful. } 
Currants or Raisins, . .  leupful. ) 
Baking Powder, . . «  1teaspoonful. — 


i} 

Soak the bread crumbs in milk or pour the hot milk over 
them ; heat the butter in the dish in which it is to be baked ; 
beat eggs and sugar well togeth«r; stir that and the fruit into’ 
the soaked crumbs ; add the baking powder dissolved in a little 
milk or water; pour into the buttered dish and bake in a hot 
oven. Serve hot with sauce. MRS. BAUMANN. 


‘h 
| 
(4 
i, 
0 


PUDDINGS, PIES AND SAUCES. 51 


Apples, 
Sugar, 


Butter, . 


Milk, 


Nutmeg, 
Bread Crumbs. 


BROWN BETTY. 


6 

1 cupful. 

1 tablespoonful. 
1 cupful. 

1 


Chop apples fine; place a layer in a buttered pudding-dish, 
then a layer of sugar, then a layer of bread crumbs, alternating 
so to the top of the dish ; season on top with nutmeg; add melted 
butter to the milk, pour over the pudding and bake ; when done 


put on a meringue of egg and sugar. 
or floating island custard. 


Potato, . 


Butter, 
Sugar, 
Eggs, 
Lemon, 


Nutmeg, 


Mace, 


Boil potatoes and rub through 


ee 


POTATO PUDDING. 


a colander ; 


Serve with hard sauce 
MRS. 


H. B. BATTLE. 


1 pound. 
¥% pound. 
2 cupfuls. 
5 


1 
1 teaspoonful. 
1 teaspoonful. 


cream butter and 


sugar ; beat eggs separately, and add juice of lemon while hot ; 
Mrs. R. T. GRay. 


add whites last. 


Raisins, 
Apples, 


Sugar, 


Butter, . 
Cinnamon, 
Nutmeg, 


2 wine-glassfu 


oe 


PLAIN MINCK-MEAT. 


Is of Brandy or 3 of Wi 


Seed raisins and cut fine ; chop apples fine. 
_ the butter and pour in. 


1 pound. 

1 pound. 

1 pound, 

% pound. 

1 tablespoonful. 
1 tablespoonful. 


ne. 


In mixing melt 


Mrs. MuMFoRD McGEHERE. 


CITRON PUDDING. 


Exactly the same as Cheese Cake, with thin slices of citron 
stuck in after the batter is put in the puff paste. 
Mrs. HENRY MORDKCAI. 


52 PUDDINGS, PIES AND SAUCES. 


BLIGHT HOUSE PLUM PUDDING. 


Grated Bread, : : ‘ 4 1 pound. 
Brown Sugar, : : : : 1 pound. 
Raisins, : : : : ‘ 1% pounds. 
Currants, ; ; : : 5 1% pounds. 
Citron, . ; ‘ ‘ ; : 1 pound. 

Egys, : : : LO 

Lemon, , ; . % iy 

Nutmeg, j ; , ; ‘ Leak 

Brandy, . : : : I 1 wine-glassful. 
Wine, 1 wine-glassful. 


1 pound chopped Suet or % pound Butter. 


Grease the inside of pudding-cloth well; tie the pudding as 
tight zs possible, leaving positively no room to swell; boil five 
hours (this is very important). When you dish the pudding, 


just as you are about to take it into the dining room, poura ~ 


glass of brandy over it and set it on fire. 
Mrs. MUMFORD MCGEHEE. 


PUFF PASTE. 


Flour, . ; : “ 4 ; 1 quart. 
Butter . ; ‘ : A ahs 1 pound. 
Cold Water. 


Sift the flour twice; leave out a little for rolling the pastry ; — 


make up the remainder with cold water into a stiff paste ; knead 


it well and roll it out several times ; wash the salt from the but- — 
ter, divide it into four parts, put one of them on the pastry in — 
little bits, fold it up and roll it until the butter is well mixed; — 
then put another portion of butter and roll it in the same man- ~ 
ner. Do this till ail the butter is mixed with the pastry. Touch — 


very lightly. Mrs. HENRY MORDECAI. 


Se mm 


COCOANUT PUDDING. 


Cocoanut (grated), : : A 1 pound. 
Sugar, . : ‘ , 3 : 1 pound. 
Butter, . ; i : : : Y2 pound, 
Cream, . ; : : s : 1 pint. 
Eggs (whites) i ; : 5 8 


Cream the butter well; 
ents ; bake in rich puff paste in a slow oven. 
Mrs. HENRY MORDECAI. 





Oe ee ee ee ee ee ee ee 





; beat whites stiff; add other ingredi- ~ 


PUDDINGS, PIES AND SAUCES. 53 


CHEESE CAKE PUDDING. 


Sugar, . ; : : : ¥% pound. 
Butter, . : é : % pound. 
Eggs (yolks), : 8 
Lemon, : , : ib 1 


Cream butter well ; beat eggs and sugar well ; mix in the but- 
ter and the juice of the lemon; put the batter in a rich puff 
paste and bake in a slow oven. If desired a meringue can be put 
on the Cheese Cake. Both these puddings should be made at the 
same time, so as not to waste the eggs. 

Mrs. HENRY MORDECAI. 


LEMON PUDDING. 


Eggs (yolks), : ; al LG 
Sugar, . ; : . 16 tablespoonfuls. 
Melted Butter, ; . . 16 tablespoonfuls. 
Lemons, ; : : ; 4 
Crackers, { i : 4 


Beat the eggs very light - add the sugar and butter and the 
grated rind of 4 lemons and juice of 3, with crackers finely 
_ powdered. Stir these well together, put a light puff paste in the 
dish, pour the batter in it and bake in a moderate oven. A 
meringue must be out on this pudding. 

Mrs. HENRY MORDECAI. 


BOILED COCOANDUT PUDDING. 


Butter, . : : : : 1 cupful. 
Sugar, . : ; . 2 cupfuls. 
Flour, . : : 3 cupfuls. 
Eggs (well beaten), t ‘ 4 

Baking Powder, . A : ; i teaspoonful. 
Cocoanut ( grated )} 1 


Mix all well together. The water should be boiling hard when 
the pudding mould is put in and should boil steadily three or 
four hours. Turn out your, pudding on a dish Serve it hot 
and eat with a rich sauce of sugar, butter and wine. 

Miss ADELAIDE BOYLAN. 


LADY FOSTER PUDDING. 


Eggs (yolks), : ‘ : 3 

Sugar, . : : : ‘ 1 cupful. 

Sweet Milk, . \ ¥% cupful. 

Corn Starch, . : : : 1 level tablespoonful, 


Butter, . : 3 : é 1 tablespoonful, 


54 PUDDINGS, PIES AND SAUCES. 


MERINGUE. 


Eggs (whites), : ; A 3 
Sugar, ; : L 1 


Mix and bake on a thin crust ; when done add a meringue and 
replace in the oven to brown. For Cocoanut Pudding add to 
this 1 cupful grated cocoanut ; for Orange Pudding the pulp and 
juice of a large orange ; for Lemon Pudding the pulp and juice 
of a lemon or any other fruit. 

MRS. JAMES WILLIAMSON. 





SWEET POTATO PIE. 


Boil the potatoes just a little over half done; slice them ve 
thin ; after lining the pan with nice pastry, just a little thicker 
than ordinary, put on a layer of potatoes, then one of chopped 
apples, a few raisins (seeded and cut), with a few currants, then 
34 cupful sugar, with bits of butter here and there ; repeat this ; 
sprinkle on top a little nutmeg and cinnamon, and pour over a 
teacupful of sherry wine ; cover with top crust and bake not too 
rapidly. If the potatoes are boiled too much, the whole is a 
failure. Mrs. C. H. BELVIN. 





HARD SAUCE. 


Butter, . : 1 heaping tablespoonful. 
Powdered Sugar, . : 1 cupful. 
Wine, 


; \ 1, wine-glassful. 
Nutmeg 1 


Soften the butter, but do not melt ; stir in the sugar gradually, 
adding 1 tablespoonful warm water as it becomes too stiff; stir 
until a light cream. Put in wine, grate nutmeg over the top 
and set in a cool place to get hard. 

Mrs. AMELIA MCKIMMON. 


(ee ee 


MILK SAUCE. 


Milk, ; . : : ¥% pint. 

Sugar, : ; ; ; ¥% cupful. 

Corn Starch, ¥% tablespoonful. 
Egg, 1 

Butter, 1 large spoonful. 
Vanilla, 


: ¥% spoonful. 
Mix milk, sugar and corn starch ; put on the stove and when 
hot add yolk of the egg (well beaten) and the butter ; let come 
to a boil, take from the stove and add the well-beaten white and 
vanilla. Mrs. C. P. WHARTON. 


PUDDINGS, PIES AND SAUCES. 55 


MADEIRA SAUCE. 


Eggs anna ; 2 

Sugar, . : : : : 1% cupfuls. 
Boiling Milk, : : 5 tablespoonfuls. 
Madeira Wine, : : ; 1 wine-glassful. 
Brandy, 4 2 tablespoonfuls. 


Beat the whites to a stiff any nes beat in thoroughly the 
sugar ; pour over the boiling milk, stirring rapidly, adding wine 
and brandy last. Mrs. B. R. Lacy. 


WINE SAUCE. 


Butter, . d : d i j 1 cupful. 

White Sugar, : ; : 1 cupful. 

Wine, . : \ 4 ; ! 2 wine-glassfuls. 
Nutmeg, 


Stir together very light, then na ou the stove, stirring all the 
time until it looks like cream. Nutmeg to your taste. 
Mrs. AMELIA MCKIMMON. 


LEMON SAUCE. 


Eggs (whites),  . : ‘ 2 
Sugar, . ; ‘ ; ‘ 1 cupful. 
Boiling Water, 1 : : : 1 cupful. 
Lemon, ; , , dl ; 1 


Beat egys and sugar together; add grated rind and juice of 
lemon anc pour over the boiling water. 





BAVARIAN SAUCE. 


Mik, . : } : ; 1 pint. 

Egg, : : ; : : i 1 

Sugar, . 4 i : It % cupful. 
Com Starch, : : ; 1 tezspoonful. 
Vanilla, . : : , ¥% teaspoonful. 


Boil the milk and pour it over the egg and sugar, which have 
been beaten together ; dissolve corn starch in a little cold milk 
and add; letit thicken and put in the vanilla. 

Mrs. B. R. Lacy. 





CREAMS, ICES AND JELLIES. 


CRYSTAL FROZEN PUDDING (AN ORIGINAL RECIPE). 


Cold Water, r cupful. 
Cox’s Gelatine, ¥% box. 
Lemons, 3 
Cinnamon, . 1 stick. 
Boiling Water, : : ’ I quart. 
Sugar, ; ‘ ; rt cupful. 
Sherry, ; ‘ A ; : t cupful. 
Rum and Maraschino. 

Cream, ’ ; : : ‘ I pint. 
Almonds, ; : : : r cupful. 
Concerved Cherries. 
Citron. 


Soak the gelatine in the cold water 30 minutes; put {nto 1 
quart of boiling water the rinds of.the lemons, the cindamon, 
and let boil; add the sugar; pour it still boiling over the gela- 
tine, stirring until dissoived; strain and add the sherry, a dash 
of rum and maraschino and the juice of the lemons; add more 
sugar if required; set to congeal to the consistency df a thick 
custard; whip a pint of sweetened cream until quite stiff; beat 
it into the jelly and freeze; when nearly frozen add the cherries, 
citron (sliced thin) and almonds (chopped fine). Freeze well 





and pack. Mrs. W. H. PACE. 
WINE JELLY. 

Gelatine, ; , ; ; 2 I box. 
Cold Water, ; : ; I pin 
White Sugar, , : 2 pounds. 
Wine, . ‘ ! : I pi 
Lemons, ; ; : ' 2 
Handful of Stick Cinnamon. 
Cloves, A ; : ‘ ; 1 dozen. 
Mace (blades) , 6 ¥% dozen. 
Boiling Water, . i . I quart. 


Soak the gelatine in the cold water one-half hour; add the 
other ingredients and pour over the whole the boiling water; 
let come to a boil and strain through a flannel bay into molds. 

Mrs. CLINION CRow. 


CREAMS, ICES AND JELLIES. 57 
ORANGE JELLY. 


Gelatine, , a : : ; I box. 
Cold Water, . ; I pint. 
Lemons, : : . : : 2 
Oranges, ; : : : : 2 

Loaf Sugar, . : : : 2 pounds. 


Boiling Water, ‘ . 3 pints. 

Soak the gelatine in cold water one hour; slice into this the 
lemons and oranges; add the sugar and boiling water; stir well 
and let it come to a boil, then strain through a jelly-bag. 

Mrs. MERRIMON, 


LEMON JELLY. 


Gelatine, ‘ : } : : 1 box. 
Cold Water, . ‘ : I pint. 
White Sugar, ‘ : I pound. 
Lemons, : f ‘ : : 3 or 4. 


Boiling Water, 


3 pints. 
A few sticks of Cinnamon. 


Soak the gelatine in cold water 20 minutes, then place in a 
sauce-pan with the sugar and pour over the boiling water; add 
the juice of lemons and rind of 2 and cinnamon; let boil 6 min- 
- ates and strain and let congeal. 

Miss STURGES (Waynesboro). 


ITALIAN CREAM. 


Gelatine, : : : d % box. 

Fresh Milk, ; ‘ ; 4 pints. 
Sugar, . ¥% pound. 
Eggs (yolks), 6 

Vanilla, ; ; : ; 1 teaspoonful. 


Dissolve the gelatine in the milk for one-half hour; put over 
the fire and stir until melted; let milk boil and pour over the 
beaten eggs and sugar as for Boiled Custard; return to the stove 
to thicken; flavur with vanilla. Pour into a glass dish to con-. 
geal and serve when firm, with cream sweetened and flavored 





with wine. Mrs. JAMES MCKIMMON. 
CHARLOTTE RUSSE, NQ. 1 
Kegs, . : oy 
Milk, . ; : : : ‘ I pint. 
Sugar, . 2 ? ? ; ‘ % pound. 
Gelatine, , : : : : y% box. 
Cream, : : : : : I quart. 


Vanilla, : : A ; 1 dessertspoonful 


58 CREAMS, ICES AND JELLIES. 


Dissolve the gelatine in the hot milk and let boil; pour it over 
the beaten eggs and sugar: flavor with vanilla, and when quite 
cool stir in the whipped cream. Mrs. J. B. BURWELL. 


os 


CHARLOTTE RUSSE, NO. 2. 


Cream. : : 4 I pint. 
Gelatine, ; : ; ; A % ounce. 
Hot Milk, . ; ; ‘ : t gill. 
Eggs ( whites), : 2 
Powdered Sugar, . ; : : 1 teacupful. 
Vanilla, : 


1 teaspoonful. 


Dissolve the gelatine in the hot milk; beat the eggs stiff and 
whip the cream light; mix the cream, eggs and sugar; flavor 
with vanilla; when the milk is quite cool stir in the cream. Beat 
until it begins to thicken and set aside until firm. 

Mrs. JOHN Horgk Hutt ( Georgia). 





APPLE FLOAT. 


Apples (large), . ; : 8 
Powdered Sugar, : 1 cupful. 
Eggs (whites), .. . é f 4 
Lemon Juice. 

Nutmeg. 


Stew apples until done; pass through a sieve; beat the eggs 
until stiff aod stir in the sugar as for icing; stir the apple lightly 
in and season with lemon juice; grate nutmeg thickly over the 
top. Mrs. ARMISTEAD BURWELL, 





ORANGE SHERBET. 


Oranges, ; , ; d : 6 
Lemon, | 


Take the rind of 6 oranges and 1 lemon, to the peel add 2 
quart of water, 1 pound of sugar ; boil for five minutes. When 
the syrup cools add the juice of the oranges and lemon, put 
this to one side. Take 2% quarts of milk, 1 pint of cream; heat 
1 quart luke warm to the temperature of fresh milk. To the 
warm milk add one tablespoonful of liquid Re nnet or one tablet 
of junket ; add this quart of luke warm milk to the rest of the 
milk and cream ; sweeten to taste; freeze to the consistency of 
mush, and add the fruit syrup. Use plenty of salt, as this is the 
secret of successful freezing. 


MRs. CHARLES H. JOHNSON. 


CREAMS, ICES AND JELLIES. 59 


TIPSY SQUARE. 


Take slices of stale Sponge Cake, or any cake that is con- 
venient; pour over enough wine to season well; line a glass dish 
with it and pour over a boiled custard enough to fill the bowl. 
Sprinkle blanched almonds over the top. 


CARAMEL CUSTARD. 





5) ; : I quart. 
Eggs, ; ; : ¢ } 6 
Sugar, . : 2 tablespoonfuls. 


Nutmeg and Vanilla or Wine. 


Scald but do not boil the mil‘ and pour it over the yolks and 
sugar; when well mixed stir in the whites; flavor with nutmeg 
and vanilla, or wine if preferred. Set aside to cool. 


For the Caramel take 14 teacupfuls sugar and put ina baking- 
dish on top of the stove to melt; when it begins to melt stir 
constantly to prevent burning; when sufficiently melted pour 
the custard (which has been allowed to cool slightly) into the 
dish with the Caramel and bake in a slow oven until frm. To 
be served cold. It is nice to have it baked in molds, and after 
it is thoroughly cold, turn out of the moids on a flat platter, 





when the Caramel covers it as a sauce. MRS. BAUMANN. 
BANANA CREAM, 
Milk, ‘ I quart. 
Eggs, : 3 
Corn Starch, i tablespoonful. 
Sugar, . 5 or 6 tablespoonfuls. 
aap (large), y i! 


Make a custard of the milk, yolks, sugar and corn starch and 
pour while hot over the bananas, which have been sliced; make 
a meringue of the whites, spr ead over the top and brown slightly 


in a slow oven. Serve cold. Mrs. BAUMANN. 
FRUIT SALAD. 
Oranyves, } ; A , : 4 
Bananas, : ; t 8 
Pine-apple (sliced), L 1 small can. 


Peel oranges, take out seed and cut into small pieces; peel 
bananas and slice ; cut up the pine-apple into small pieces, leav- 
ing out the hard core ; put all together in a glass bowl, sprinkle 
the layers with powdered sugar, put in % cupful of ‘the pine- 
apple syrup, and pour over all % pint sherry wine. If preferred 
serve without wine. Mrs. JAMES MCKIMMON. 


60 CREAMS, ICES AND JELLIES. 


PINE-APPLE SHERBET. 


Pine-apple Forts ; : 1 can. 
Lemons, ; A ‘ : pa 
Boiling Water, ; : ; ; 3 pints. 
Sugar. 


Mix with sugar to taste and freeze. 





LEMON SHERBET. 


Lemons, ; 5 : : 
Sugar, . : ; oi pound. 
Water, . ; : 1 quart. 


Gelatine, ‘ : Bed 
Dissolve the gelatine in 1 pint cold water he our over 


other pint boiling ; mix in the other ingredients. 
Mrs. DINWIDDIE. 


errr: ee 


STRAWBERRY SHERBET. 


Strawberries, . ; 2 quarts. 
Sugar, . ; 2 pounds. 
Lemons, : ; : ; 6 

Water, . : : : : 2 quarts. 


Pour one pound of the sugar over the berries; mash thor- 
oughly and iet stand awhile su as to extract all the juice; pass 
it through a sieve so as to get rid of all seeds and pulp. Put the 
other pound of sugar with the water ; let it come toa boil, then 
take off to cool; to this add the juice of the lemons and then 
add the strained berry juice and then freeze. It is a good plan 
to boil the lemon rinds in the water. 


Mrs. E. EK. MoFFirr. 





VANILLA fCE-CREAM. 


Sweet Milk, . : ; ; 1 quart. 

Eggs (whites), ; 6 

Egg (yolk), 1 

SUsat isa) ; ; : ; ¥% pound. 
Cream (rich), ; 1 quart. 
Vanilla, . 1 tabiespoonful. 


Make a boiled custard of eggs, sugar and milk and when 
quite cold add the cream and vanilla. SGweeten more if neces- 
sary. Freeze. Mrs. JAMES MCKIMMON. 


CREAMS, ICES AND JELLIES. 61 
ICE-CREAM WITH MACAROONS. 


Make ice-cream as above and add before freezing 1 pound of 
macaroons, dried in the stove and pounded ; stir in some of the 
cream to make a paste and beat into the ice-cream when half 
frozen. Mrs. JAMES McKImmon. 


ICE-CREAM WITH PRESERVED GINGER. 


To a gallon of plain cream add half a medium-sized jar of 
ginger, 2 pounds almonds (blanched and grated ) and 1 tumbler- 
ful of sherry or a dash of Chartreuse. 

Mrs. GEORGE SNow. 


MIXED FRUIT ICE. 


Oranges, 3 
Lemons, 3 
Bananas, 7 5) 


. e : * t3) 
Pulp cf 3 large Apricots, equal to % can; or substitute 
the juice of Strawberries or Pine-apple. 
3 cups Sugar in 3 cups Cold Water. 


Cook water and sugar fifteen minutes, stir in the fruit and 
freeze. 


ees 


APRICOT ICE. 


Take a quart can of apricots and mash through a colander ; 
add 1 quart of water and make very sweet, as the sweetness 
freezes out ; freeze same as ice-cream. ‘This is very pretty and 
particularly nice served in cups with the salad course. 

Mrs. J. M. HECK. 





ALMOND MOUSSE. 


One quart of cream whipped as for syllabub with the neces- 
sary wine and sugar. When whipped as stiff as possible put 
into your freezer a layer of syllabub and a layer of chopped. 
blanched almonds. Continue this until all is used up. Pack 
the freezer we)l with ice and salt; set aside for several hours 
until thoroughly solid. 

MRS. IREDELL JOHNSON, 


ee ee 


PEACH MOUSSE. 


The fruit must be very ripe; peel and slice enough to make 
one quart. Rubthrougha sieve. After adding a pint of sugar 


62 CREAMS, ICES AND JELLIES. 


and mixing well add two quarts of whipped cream. Heap the 
mousse lightly in a mould or the can in an ice-cream freezer 
which has been packed in salt and ice ; cover with ice and a piece 
of blanket. About twenty pounds of ice and two quarts of salt 
- will be required for packing. Let stand for four hours, At 
serving time dip mousse in blood warm water for a moment and 
turn out on flat dish. Mrs. Gro. SNow. 





MiOKLES, ETC. 


CHOW CHOW. 
Cucumbers or Tomatoes, ¥% galion. 
Cabbage, ¥% gallon. 
Onions, . ; I dozen. 
Green Peppers ¥% dozen. 


Ground Mustard, 

White Mustard Seed, 

Turmeric (optional), 
. Celery Seed, 


¥% cupful. 
¥% cupful. 
3 tablespoonfuls. 
3 tablespoonfuls. 


Mace, 1 tablespoonful. 
Ground Cinnamon, 1 tablespoonful. 
Red Pepper, , 4 I 

Sugar, . ; I pound. 


Vinegar enough to cover all. 


Chop cucumbers or tomatoes, also the cabbage, sprinkle with 
salt and let stand 6 hours; then press out the water; pour boil- 
ing water over the onions (sliced fine) and let them stand awhile; 
then drain, mix with the cabbage and cucumbers, add the spices; 
and mix all we// together; boil the sugar in enough vinegar to 
cover the whole, and pour boiling hot over the pickles. More 
sugar can be added if desired. Mrs. B. F. MONTAGUE. 


PICKLES. 
Green Tomatoes, . % peck. 
Cabbage, 2 heads. 
Onions, f 12 
Cucumbers, : : 25 
Horse-radish (grated), i pint. 
White Mustard Seed, % pound. 
Black Pepper (ground), ¥ teacupful. 
Celery Seed, : ; I ounce. 
‘Lurmeric, I teaspoonful. 
Vinegar, % gallon. 
Brown Sugar, ; 3 pounds. 
Mustard (medium size), 2 boxes. 


Cinnamon to taste. 


Cut all in small pieces, pack in salt over night and draw off in 


the morning ; soak two days in vinegar and water, again draw 
off and mix in the spices; boil vinegar and sugar and pour in 
while hot ; repeat three mornings, then mix mustard aud ¥% pint 
of salad oi! ; add when cool. Mrs. Leo. D. HEARTY. 


64 PICKLES, ETC. 
UNIVERSAL PICKLE. 


Vinegar, ; : : ; ; 6 quarts. 
Salt, ; ; : ? : I 1 pound. 
Good Mustard, . : 4 1 pound. 
Cloves, . : : : ; : 1 ounce. 
Stick Ginger, : : : 1 ounce. 
Mace, . : ; : ‘ : lounce. 
Black Pepper, f : d : 1 ounce. 
Allspice, ‘ : : : : 1 ounce. 
Turmeric, ; : : : 5 1 ounce. 
1 tablespoonful of Powdered Capsicum if you wish it 
very hot. 


Let vinegar and salt come toa boil; then add the mustard and 
turmeric after mixing to thin paste with cold vinegar. Tie 
spices in muslin bags and drop in vinegar while at boiling point. 
Keep in stone jar closely covered. Add sufficient sugar to suit 
the taste. 

This mixture will keep indefinately, and cucumbers or any 
vegetable may be gathered, washed and dropped into it and it 
will be ready for use in two or three week’s time. ‘This is espe- 
cially nice for cabbage quartered and packed firmly in the mix- 
ture. 


CUCUMBER PICKLE. 


Cucumbers, . : . : 5 gallons. 

Sugar, . , } ; : . 15 pounds. 
Cinnamon, . q : : . 12 ounces. 

Mace, . ; p é : c 3 ounces. 
Ginger, . ' : : : ; 4 ounces. 
Allspice, ; ’ ; 5 2 ounces. 

Celery Seed, } : : ; 2 ounces. 

Cloves, . : ; , ; i 1 ounce. 

Salt hil es ' ; ; 2 tablespoonfuls. 


Put sugar and spices into a kettle with 4 pints of strong vine- 
gar; boil half an hour; allow to cool and then add 6 pints of 
cold vinegar. See that the jar is full and pickles under vinegar. 





Cover close and keep dry. Mrs. A. M. MCPHEETERS. 
ARTICHOKE PICKLE. 
Artichokes, . ; ; : ; 1 peck. 
Vinegar, : d ‘ : : 1 gallon. 
Brown Sugar, : ; ; : 1 pound. 


Wash artichokes clean, but do not scrape; put in stone jar ; 
put vinegar in kettle over fire ; throw in handful of mixed spices; 
bring to a boil, pour over the artichokes and tie up while hot. 





PICKLES, ETC. 65 


TOMATO MARMALADE. 


Ripe Tomatoes, . ; . 10 pounds. 
Sugar, . : ‘ : 5 pounds. 
Vinegar, : : } 1 pint. 


Peel tomatoes, add sugar i vinegar and stew to a pulp; 
throw in a handful of whole allspice and cloves. Put up in 1 
pint self-sealing jars. 


GREEN TOMATO PICKLE. 


Green Tomatoes, : 1 peck. 
Onions (sliced), . q i : ¥% dozen. 
Mustard, A : : : 1 box. 

_ Mustard Seed, ; : ; : 1 ounce. 
Cloves, . : : : 1 ounce. 
Allspice, : 4 : , 1 ounce. 
Black Pepper, : : 1 ounce. 
Ginger, . ; : 1 ounce. 
Turmeric, . : : i . 1 ounce. 
Brown Sugar, 1 pound. 


Cut tomatoes in thin slices ahd apres with salt ; let stand 3 
or 4 hours, then press the briny water from them ; put the 
tomatoes into a kettle with alternate layers of onions, mustard 
and spices, cover the whole with strong vinegar and buil soft. 

MRS. JAMES WILLIAMSON. 


YELLOW CABBAGE PICKLE. 


Vinegar, : : : ; 2% gallons. 
Brown Sugar, : 7 pounds, 
White Mustard Seed, 1 pound. 
Mustard, : ‘ : 1 bottle. 
Ginger, : ; : ; : 1 pound. 
Turmeric, : ; : i : ¥% pound. 
Nutmeg, ‘ ! 3 2 ounces. 
Mace, . i , : : ; 2 ounces. 
Allspice, , : ; : : 2 ounces. 
Cloves, . : : : . ‘ 2 ounces. 
Celery Seed, : : 2 ounces. 
Horse-radish (scraped), : : 1 pound. 
Lemons (sliced), . : ; 6 

Onions, ; 2 dozen. 


Scald cabbage in strong salt mates atl you can pierce with a 
straw ; drain for a day ; put in plain vinegar for a night ; then let 
drain another day before addin g the spiced viuegar. Also scald 
the onions, sprinkle with salt for a day, drain off the water and 

) then add to spiced vinegar. Mrs. MUMFORD MCGEHKE. 


66 PICKLES, ETC. 


STUFFING FOR PEPPERS. 


White Mustard Seed, k : 1 tumblerful. 
Celery Seed, ; 4 tablespoonfuls. 
Hrse-radish (grated), ‘ . % tum dlerful. 


Cloves ( delat ot 1 teaspoonful. 


Allspice, = -. : : 1 teaspoonful. 
Mace, . ; : : } { teaspoonful. 
Ginger, } : : ; 1 tablespoonful. 
Brown Sugar, : ; : % pound. 
Sweet Oil, . . : ¥ teacupful. 


Chopped Garlic to season. 

Chop and scald cabbage and press all the water out, then add 
seasoning ; after taking the peppers out of brine soak for a day 
in clear water, then in vinegar several days before stuffing. 

Mrs. ELLEN MORDECAI. 


ee 


HIGDEN SALAD. 


Green Tomatoes (sliced), 1 gallon. 
Cabbage (chopped), ‘ 1 gallon. 
Onion (chopped), 1 pound. 


Mustard (made), . 


: : Y tablespoonfuls. — 
Wh te Mustard Seed, . ; ; 3 gills. | 


Allspice (ground), 2 tablespoonfuls. 
Cloves (ground), 2 tablespoonfuls. 


alee hy he i 1 gill. 
Brown Sugar, a : : 1 pound. 
Celery Seed, . ‘ \ 3 tablespoonfuls. 


1 dozen green Ue ppers chopped fine or one tablespoonful 
ground black pepper. 

Let cabbage, onion and tomatoes stand over night in salt, 

drain off, rinse in cold water and add seasouing; mix three | 


quarts of vinegar well with the above and allow to boil until — 
tender. 





PEPPER SAUCE. 


Ripe Bell Eyre : ; 4 dozen. 
Vinegar, : ‘ ; 2 quarts. 
Water, . : ; , ; ; 1 quart. 


Horse-radish, 
Onions (chopped fine), r 
Strong Pepper, . 1 or 2 pods, \ 
Put ali the ingredients into a kettle anit) boil till soft, then rub_ 
through a sieve an 1 season to taste with salt and spice ‘and a lit- 
tle sugar; again boil 10 minutes, then bottle and cork. 
Mrs. T. B. YANCEY. 


table spoonfuls. — ( 


} 





PICKLES, ETC. 
CHILLE SAUCE. 


Ripe Tomatoes, 
Onions (large), 


Sugar, 
Salt, 
Vinegar, 


Red Pepper (chopped fine), 


, 


Boil one hour and bottle hot. 


TOMATO CATSUP. 


67 


¥% bushel. 
4 


4 pods. 

10 tablespoonfuls, 
® tablespoonfuls. 
9 teaspoonfuls. 


Mrs. B. S. SKINNER. 


ee 


‘Ripe Tomatoes, 


Vinegar, 


Juice Tomatoes, 


Sugar, 
Salt, 


Black Pepper, 


Mustard, 


Cloves, . 


Mace, 


Celery Seed, . 


Ginger, 
Allspice, 


Cinnamon, 


1 peck. 

1 quart. 

¥% gallon. 

1 teacupful. 

1 tablespoonful. 
1 tablespoonful. 
3 tablespoonfuls. 
1 tablespoonful. 
1 tablespoorful. 
1 tablespoonful. 
1 tablespoonful. 
1 tablespoonful. 
1 tablespoonful. 


Split the tomatoes and put them in a preserving-kettle with- 
out any water and boil till quite done, stirring often to prevent 
burning ; strain through a colander first, then a hair sieve, to get 
as much pulp as possible; wash kettle, then return to the fire 
with all ingredients and boil to the consistency of thick honey. 
Set aside until next day, and should any watery substance arise 
to the top boil again ; if not, bottle. 


Miss LOUISE HAMBLIN. 


CUCUMBER CATSUP. 


Pulp Grated Cucumber, 


Sugar, 


White Mustar 


d Seed, 


Ground Mustard, . 
Onions (grated), . 


Vinegar, 


a 


Cover with a little vinegar. 


1 pint. 

2 tablespoonfuls. 
2 tablespoonfuls. 
2 tablespoonfuls. 
1 large or 2 small. 


¥% pint. 
Mrs. MoFrFirr, 


68 PICKLES, ETC. 


WATER-MELON SWEET PICKLE. 


34 pound of Sugar to each pound of Fruit. 
3 pints of Vineyar to each 7 pounds of Fruit. 


Prepare the rinds of 2 large melons; let stand over night 
in weak salt water; rinse off and scald until tender in a weak 
tea of alum and peach-tree leaves; rinse again in pure water ; 
place in preserving-kettle and pour over the above syrup, add- 
ing mace, cinnamon, white mustard seed and ginger. Cook 
very slowly a long time until the fruit is very clear. 


Mrs. MOsEs. 
CUCUMBER SWEET PICKLE. 
Cucumbers, . : ‘ , : I pound. 
Sugar, . é : : 4 : % pound. 
Cinnamon, . ; : ; ’ % ounce. 
Cloves, . ; : 4 : : % ounce. 


Pare, take out seed and cut in thin strips large yellow cucum- 
bers ; to enough vinegar to cover them add the sugar and spices 


and let stand 3 days; pour all into a kettle and heat until the 


cucumbers are sufficiently soft to pierce through with a straw ; 


put in a jar to stand one day, then pour off vinegar, scald, and ‘ 


again pour a// into a jar and tie tightly. 
MRS, STEVENS. 


SPICED FRUIT. 


Fruit, . ; é : : : 7 pounds. 
Sugar, . ; : ; ; 3 pounds. 
Vinegar, ; ; : , : I pint. 
Cinnamon (stick), : : . I ounce. 
Cloves, . ; : : : e ¥% ounce. 
Allspice (whole), i ; : % ounce. 


Heat vinegar, sugar and spice, add fruit and cook as preserves. _ 


Mrs. B. S. SKINNER. 





MISCELLANEOUS. 


CHEESE SOUFFLE. 


Grate or chop fine % pound of cheese; stir in 1 pint of boil- 
ing milk and &% pound of grated bread crumbs; pour over the 
cheese ; stir together, adding 2 teaspoonfuls butter, salt and pep- 
per ; beat well 3 eges; add to the above, put all into a shallow 
baking-dish, well greased, and bakea light brown. A good side 
dish for dinner. 





BROILED TOMATOES. 


Select large, firm. tomatoes; cut crossways in half without 
- peeling, or, if tomato is very large, into three thick slices, at least 
an inch thick ; have ready a hot griddle; drop bits of butter on 
it ; lay on the slices carefully, sprinkle well with salt and pep- 
per; let brown on one side; turn carefully and again sprinkle 
with salt and pepper. When both sides are browned lightly 
remove to hot flat dish and lay a bit of butter on each slice. 
Mrs. MCKIMMON. 


SIDE DISH OF TOMATOES. 


Canned Tomatoes, ; I quart. . 

Butter, . . : : . 2 tablespoonfuls. 
Flour, . ; , ; 2 tablespoonfuls. 
Cloves, . : 

Onion, . A : 2 ; : 1 small slice. 
Sugar (scant), : ; : 1 tablespoonful. 


Cook tomatoes, cloves and onion ten minutes ; heat butter on 
separate pan ; add flour and stir over fire till smooth and brown; 
strain tomatoes through colander ; add above mixture ; cook few 
minutes longer ; season with pepper, salt and sugar. 

. Mrs. BAUMANN. 


ee 


LYONNAISE POTATOES. 


Cut 8 cold boiled Irish potatoes into large dice ; put into a hot 
frying-pan 2 ounces of butter; fry in it an onion cut into thin 
slices ; throw in potatoes and toss about; let cook for six min- 
utes, seasoning with salt and pepper; when well browned turn 
into a hot dish with chopped parsley. Lyonnaise potatoes 
accompany broiled beefsteak or mutton chops at supper. 


70 MISCELLANEOUS. 
A BREAKFAST DISH OF POTATOES. 


Slice raw Irish potatoes thin ; put in sauce-pan with milk to 
cover, salt and pepper; let cook till potatoes are tender, but not 
mushy ; then add a level teaspoonful of flour mixed smooth into 
a large tablespoonful of butter; stir weil until butter is melied 
and serve in covered dish. 


ns 


CHEESE STRAWS. 


Flour, ; ; , : I quart. 
Cheese (grated), . : f : ¥% pound. 
Butter and Lard. 


Make a sich pastry of the flour and equal quantities of the 
butter and Jard ; roll out thin and sprinkle half the cheese on it; 
work that in, roll again and sprinkle the remainder of the 
cheese; work in, roll thin and cut in narrow strips, twist and 
bake. MRS. GEORGE GREEN ( Wilson). 





MOLASSES TAFFY. 


Molasses, . : ; : : I pint. 
Sugar, . ; 4 i : I pound. 
Butter, . ‘ ; : ‘ % pound, 
Peanuts, , . A T quart 


Miss ADELAIDE BOVLAN. 


COCOANUT CANDY. 


Cocoanuts, . , : y \ 2 
Granulated Sugar, : : 2% pounds. 
Vanilla, ; : : I teaspoonful. 


Wet sugar with milk of cocoanut and let cook as for icing 
until it ropes; then add grated cocoanuts and cook a few min- 
utes, stirring constantly ; pour into a bowl, add vanilla and stir 
until it begins to harden ; then spread on buttered dish and cut 
in squares. Mrs. B. R. Lacy. 


JELLIED CHICKEN. 


Boil a chicken in as little water as possible until the meat can 
be easily picked from the bones; manage to have about 1 pint 
of the water when done; pick the meat very fine, removing all 
bones, skin and gristle ; skim the fat from the water and add 1 
ounce of butter, a littie salt and pepper and half a package of 
gelatine well dissolved. Put chicken in a mold wet with cream 
and pour over the water boiling hot. Mrs. MERRIMON. 


MISCELLANEOUS. 71 
CHOCOLATE CARAMELS. 


Chocolate, . i ; : : ¥% pound. 
Butter, . | ‘ : % pound. 
Milk, . : , : I pint. 

Nice Brown Sugar, , 3 pounds. 


Cook ingredients one-half hour, stirring ail the time; try in 
water, and if it breaks instead of pulling itis done; add vanilla 
and pour on buttered dish. When cool cut in squares. 

Mrs. BAUMANN. 


CHICKEN AND SWEET-BREAD CROQUETTES. 


One pint of chicken and sweet-bread mixed, finely chopped ; 
boil a. cup of cream thickened with a tablespoonful of flour, 
rubbed with two of butter, salt and pepper to taste, a teaspoonful 
of finely chopped onion; let boil a few minutes, then add two eggs 
(well beaten) and allow to cool; stir in chicken and swect-bread ; 
mould into shape, handling lightly ; roll in cracker dust, then 


egg and again in cracker dust. Fry in boiling lard. 
Mrs. GEORGE WAtTTS. 


FIG PRESERVES. 


In one galion of water dissolve a lump of alum as large as 
the end of your thumb; bring to a boil, pour over the figs and 
allow to stand one minute, then drain off water and weigh the 
figs ; to 1 pound of figs allow 3{ pound of sugar ; put in kettle a 
layer of figs then one of sugar, adding a little water to keep figs 
covered ; flavor with lemon or ginger root, or both, and boil 
until figs are clear. Always keep figs under syrup. They 
should be perfectly ripe. Mrs. DUNCAN. 





SCALLOPED EGGS. 


Boil six eggs hard; slice thin; place a layer of bread crumbs 
in a baking dish, then a layer of egg, pepper and salt, bits of 
butter, and so on until dish is filled; let lust Jayer be crumbs 
and butter ; pour % cupful milk over it and bake a few minutes. 

Mrs. L. EK. HEARTY. 


APPLE JELLY. 


One peck wine-sap apples; peel half the apples; divide a// into 
quarters; put in a porcelain vessel, cover with cold water, put 
on the back of the stove and simmer slowly until soft ; have two 
flannel bags (one yard flannel will make the two), strain and 


72 MISCELLANEOUS. 


press first through one bag and then through the other; to every 
pint of juice add 3{ pound sugar and let it boil until it blisters 
and pops on the surtace, then boil 3 minutes longer. 

Mrs, CHARLES JOHNSON. 


A DELICIOUS BEVERAGE. 


Apollinaris, . f : ; 1 bottle.’ 
Lemons, ; 4 
Fruit Syrup, | I cupful. 


Raspberry, Pine-apple or Orange as preferred. 
Cracked Ice. 


Mix and shake well. Slightly frozen a pine-apple or orange 
sorbet wili result. Mrs. W. H. PAck. 


BAKED POTATO PUFF. 


Irish Potatoes (large), ; 6 
Begs... : : : : : 4 
Butter size of an egg. 

Milk. 


Boil the potatoes; when done mash well ; beat eggs separately; 
beat yolks into the potatoes; add butter and milk enough to make 
thin ; salt to taste ; beat in whites last ; put in a baking-dish and 
brown. Mrs. L. E. HEARTS. 


INDEX. 


SOUPS: PAGE. 
Sromemis tO merve with Soup... ice eels 3 
SEC TC RRALO WIE Ura ai k A. fA! Aye Sicha ciate wit/tieoes se a oe 3 
oa) ESD ORS aL BARR RSE IA ae oR 3 
AREY RERETISELE ony Nias) Se kee! c's Ba oy tural 4s iul saa aha ONa! Salita alsc% oe Gy 4 
Pe DAVE US! SYS) ET 0 REAR AEROS PU re are ns Pare aN aPC 4 
COMEPCLDS ol Lo) | RS AIR SR at ee a eA aN Ae 5 

ee OUDAWITIEV CPELADIES C6.) he a oie cided ce Fave os so ole oe Sie 5 
PR SOL heat a's! s alu idhoa'els Down) wuaidue oe Za ee 6 
BRR CLT es ts S cioie Fak Siete We a ereteteion ae ae 6 
ete MEEOLALOE OUP Soishedice sn) 6 os die oa 402 ve Wvae galas idle @Y 6 

FISH : 

BaP SCE ocr c eo. 0 Du a: « civ jere aly epsee osalo, «) wlaus ey d 
Baca meuited and Baked iy oii. ic. jetwtaes os oe dee wpe els if 
Per OMMO LOC UIOLLES 01... ta eles y ¢ win je avony aiavgato © ai) hele sdentts 7 
PPV ECHOUVSLET Opt t 0 ce ye aan Gals al saienae nd acalpheles Nets steganaiyee 8 
ye VELOCE ESNet Me), 2 alice ars oh ai oyant otel oie mea iat cLayet ete age aye sue tes 8 
Lobsters a la Newburg...... ..... Ae MASOOD EAGER eben ane a aals 8 
PICA OPC OY SLOLS acct st dee gf nistanvig ere leapeionarg watolbs dara ate ange 9 
SSTBPe It san SNC W OUTS eee sisi) <1nJale eo nanecs asker ae main stare el 9 
PC IOCECOVALETE tue ini etal y alll 5a 0 ace pies wale elinletle fl ata acetate say 9 
PLAT CC SACI cist ete hese eee he: welts og se lore epsteh tLe dao se a ale 9 
PECEC) VSCOLG UR NaN orig Mae eis ow eG GTC MERE Ite Slo Wiad eo of 10 
SHIACEEROCS wy aseM nie titers Wick Saas solsten «fete « oblate ew old etna 10 
MEATS : 
SEITE) LATtACe ne ere tte it he aie 7 tree ek ers ainsi 11 
RAS EME LT K CY So ert ten Me Ri Resta iss Ser eet e bin ln chess, Satoh ten 11 
PEORSOA UC re tree ee ena se Seite) sd on vores, aheteus ala ae ate 12 
Sinothnereds CHICKEN shir eu eres ie ony snr akete seta aaa aaa ta: 12 
Ghicken Croquettes, NOs di... ee secs cone aris 12 
Chicken Croquettes, No. 2...........00ssese see eerccees 13 
RICK EI CRIM steers eet aids al oats, ci elake otalel str is arate ee ae 13 
HICK ON MP ALE a tat a cata rit a too ane telat ony tial cUa aie\e stoke spl mea 14 


BEOUCU CICK OT ere hte igsetcne shee! celica sy eiete e aeeel Be 14 


II INDEX. 


MEATS—COnrTINUED : PAGE, 
Stnifed ‘Partridiwes wit inimue nica eam un enan ioity Ss ina Nee 15 
Chicken Minte )\)cAaiaiais pica eanem men eeu Riu Gaemrtaih hea hae 15 
Broiled) Beefsteake rei Ui ien ny bance M4 gue Hi a NG 15 
Hamburg Steak: (ite eena amie vane nonin st umsy le atc) te A Meee 15 
Veal Cutlets iio) Uris ce tem ven cen mmaaineen tli MUNDI atatene kia ty 15 
Roast Beef hh) VU aaah eaonaie nin 20yn di are clei ohare 16 
Beefsteak—Stuffed and Rolled......................... 16 
French Daube—For Poor and Tough Beef............. 16 
Minced (Beef : jiu sce aa aan aainnniocta reo aia au lie Serle ame 16 
Beéelia. la; Mode vi, uae mea cee titers wien cen: Glen, Aco uretatns 17 
Barbecued sPigwi eames eee MeV rai tah tai) .) yt Uh Ree 17 
Meal Loaf itil) ai apse bee Caen Caer teat varie ey 014) (4 ae 18 
Boiled) Mutton with! CaperiSaucey in. sa nae crn 18 
Deviled ‘Ham NOU anor iron Maat erties olha Tt) kes 18 
Sausage: Meat cid cei Seh wig een eapy pana ee ab eaRarer ais ie ly Satins 18 
Mutton Mince—Bakeédiiee vires eet ole ok iole ee 19 
Deviled |Ham syn 0102 eee a as one mre 678 cere nic 19 
Brains Cooked with Hagens uence tee iia betel atten, 19 
Mixed ‘Sand witches iii oiweaunun meus nati Malai) la 8 Chea 19 
Peanut Sandwiches )iy/eu eae ar aie k ayes RACE aL iin | 20 
PeanntiPaste ti). yi sen aaene enn MMi al Le icine arn Retoeed 20 
Force) Meaty cass sid heh ane reer en IGRI @ RR ncle Aa AG kal ach ie (AU 20 
Pigs, Head \ Rie. iyo, eid eae ast tel aod fate Atel ous oy od nen 20 

SALADS AND DRESSINGS: 

Chicket? Salad NO/\Diuniiere eat tron dat gr Ie terre te te 21 
Chicken Salad, No: 27.0) ares ae eae earner enter cau donattaiece 21 
Shrimp Salad chi ohahl envi oar aaa ae eee oie eee WA ear, coh 22 
Potatorsalad loi, CEDURE EAC ie) tibet ie Ranh a Reg MARE A, ed 22 
Sweet! Bread Salads oc aie hey Wee eel eer tio ot Rom 22 
PeanntiCroquettes (iil in an onan eimene Site tae ree ae 22 
Dressed Hee gs yal eae ois ae nnn are UP 23 
Begs Stutted and! Baked aio sey ara aren eee ena 23 
Peanut Salad...... PRAMS n pay DUNK eais aa rene tierer gB yd kk beh Ae le 23 
Tomato! Selby ep ges Wk iti ae ie ate ne Be mn 23 
Lobster Salad iar ar Us Aen eRe 24 
Oyster Salad yc Ln enna i ee 24 
Mayonnaise Dressing for Lettuce or Slaw...:........... 24 


Stuffed Tomatoes geal wie Vere) yun hai aaa Sd eranoas ad ore 25 


INDEX. III 


SALADS AND DRESSINGS—CoONTINUED : PAGE. 
A TCE SS RIGA TER eS PBS A 25 
hh 200 RSE Ne EE aN a ng a ae AR 25 
eee OCS era vile edn tte ake UN AUN Ca 25 
Ree AMPE UCT HONE MAN MAG ENS WG UN sity onl gcbasiaitg Un ak Mu GOi Wale ful iug Myst gh aLAY pct 25 
peers MoU fOr FLAT icy ai. sabe ai iau te eb die meena 26 
eee MOC OUN A Aes hie ers aiaM I yMdy Gigey quell gyi hae 26 

BREAD, ROLLS, ETC. : 

SOS us EEN AUD a 27 
RUE CACM La a Lai \ 3 Toe yy.) iy ty Maye Sud ta pit mnibaade tha Miah oh A 
TSE, INUIT IES RG 8 a PG SIS A yA tea ISAT 27 
MAMI INCRMEDS COMA RUM Mee B54 25 dea Glick leds ed dig bea! ataonm ie tate dre epee i 28 
MEO ho le ik) Valin gts isis, yea ta ces Rudaieta: oobi ONa weet 28 
RRPETOMIGRO RCM mrs SO! aR Ok Tg ee ie oe 28 
Shorty Cakew yo... WLR: eS AU ie Cem bth Whar se eral A eR AW 28 
am Pea Ie Atter Breads ih flip kha Lls ale winelelaginsac ae Os 29 
Corn Meal Batter Cakes........... MMR AS St UY PINON 29 
Omvaroiniansally Turnn, No. Lo) 2. ei. ia etal: © ee eee 29 
De OMs aI TUT, \NOu Bees coh Gules bd duvets eRe Bets 29 
Nice Bread for Tea..... AGS Oh Sache are he Reason elec rae any aie 30 
(etal a ONL O WIL DLCAG 2: Lite cu) core oe bai teh te eee 30 
PAU MNTETAITOU INCLU tN ile hatrly dale Bry Miata tena eg klad bs 30 
PAV OUIICAIL HVE TELLITES one th a a eli keane eat’ dra adau ata ehalietine es 31 
MGIATINE CA CCR Mah ieee mT? ART, hare enero tol Nh chevelle 31 
Pm opaln i he COTES ANE UIA OS MURR ine Levin tan ER CEE (ea 31 
ECE TS PRON CMs ns wae tech HU EN tv CAGE IMs eentle Rm er R Cry ade 31 
TRACI TUIEEIS Me eS dere) eth) de tes LCTY gL ARMA, a RUSE he es ROO Ea 32 
ratian Cetisi (2 ANS pis hielo d areas svelh tia wlstaitienre al tere yyni ahs 32 
UCLETHINT RU DISCTIIE Seats shy Naa R ars Sys elM abr ern ata ea nu ee Ge 82 
BD COPIANE WLLL Sack te) oe teal Nia teh lala In feav ue fule ogy CUS} Mita Pal one Minos daa el 32 
CALE T EH ISCUIE erate Rea Ya lal elke afar ae min lim hala ye Udall coe 33 
ODPOVELS MHD Or tcsed am lew Wate leks blo! Rts whos vata lerelatalel aca ayayrateay 33 
RAG ETS ie aM RS a ey Ae crrASWY fe AWC ES tla da atta Pa, GREY ONE IE Lueity WATE Nh 33 
MOEA PEP Ered Comarca eels wip store al ar leh aua aly ean olat ven pa ates Blt 33 
VALLES IRIN Ost L Ucn npmeahi te ytarieie sis Wyle. ety vd olla, seasheropale Ametarpt ate eine ie 34 
VE LLOSt INO. Ab RV NGNa Nios a | Didtalatalshialeda Gi A nile dustheye MN era NaCA Mn Mela e ass 34 

CAKES: 

POUIEICL AK adie Seer OS Aveta ate eater Meuiaar ata 4 Beattie TURRECM pete eat 35 


Bea SS ead GED d eae OU EBs OCU ROLL LAME LO ERR EA RCS ira aril ae Bier 35 


IV INDEX. 


CAKES—CONTINUED : PAGE. 
Spice Cakes 720) Gir mmmemerna eri eer ar sietos § aula ame 35 
Molasses Pound: Cakemrve vo nene pee c tree so Og Sena 36 
Perfection Cake..... hdl KAP ER EN eo Sle TNR SREB EE, MURR ME 36 
Néw' Otleans FriitiQakengre ot se ee 86 
White Fruit) Cake sien mraere rier tr tis 2h) Laden 37 
Bruit ‘Cake! oh. oe eae een ee ecres cepa tes Aor 
Citron Cake..... Nie EERE BEAR br we Ter nee tc. 7 5.1) eae 37 
Orange'Cake:!( fillint o)) Sepe tera ey cea ole ght ac nee 38 
White Cakes.) 2a ee eerie ace 38 
Coffee Cake.) 20 ee tami Aree mest rsh st ene 39 
Nashville Cake iyo: /: agreement tenth) ete 39 
Angels Food ‘Cake .ijeeiy 6 aera an are cons crcl 2cys) in tae 39 
Caramiel\Cake;-| NOs tai re mere nace et ite 2712 ae 40 
Caramel Oake,\SNoi(2 tree ee ae ae atar nay the 40 
Cream |\Cake ) 5/6). CS earpiece nein rotenone Uae 40 
Cocoanut Cak ey). 2)d ene Ge a re ee ce ee tes eee, Al 
Hight O’clock ‘Clubi Cakepe merry yeni ne 41 
Ribbon' Cake) is, ane ee een eee veer eee Ohi Bec ear eae 42 
Rolled iJelly. Cake. ch it wreeterr cree cetera, ater 42 
Orange Cake yo i etren arn ester UEC tenet) see aang 43 
Brown Stone Frontsy women el es ec ieee 43 
Chocolate; Cake) 2). 9ityy Gata ste tee re tea lenny Ec 43 
Chocolate; (Mongater ii scene ye ee a cee eee 44 
Ginger; Wafers 10 i Ce en een Peni e Clatnet tcee 44 
Teal: Cakes) 2). aicvatn Ue ra gc een ey Gate ere 45 
Syrup Cakes i200 Wien eee senna yeti tk aed: Ba se 45 
Ginger ‘Cookies *.4iaan yaar PEA Ucn geRn ecg Pee 45 
Tee Cream Cake /s: > wince iiareiereae aire ele: etna 45 
Doughntes hich ie eo rane iat a aia Rp Rete creme enn ae tae 46 
Lemon: Cheese Cakews)4) sia ieee ee een 46 
Jumibles occa ha Lapathe oh (eke olla a ee earn ee eo 46 
Crullers ic iii ies OU ao ARLE oe ee 46 
White Mountain Cake! oy) 2c) 2a eee eee ee eee 47 

PUDDINGS, PIES AND SAUCKHS: 

Plain ‘Boiled Pudding ee.) hoe ec ee 48 
Boiled: Lemon Pudding o)i: Ai.) ae 48 
Delicate Rice ‘Puddings (0 00.0)! i 48 


Quick Baked Pudding sie. 4). 49 


INDEX. Vv 


PUDDINGS, PIES AND SAUCES—CONTINUED : PAGE. 
Perm LCCLIT mat ep ahs See ie ae ary tle ini ele Sahel a 49 
Am excellent)/Pudding.. 9) ......0...:.. rie att at eg He ie UR 49 
oO yess ee OPN DL al Wie ects via alee s Wek geen 49 
SEES TC Us An BS A cae 50 
EG PMELUCLCIN DSS a) thi AeA) Pic tentang oth Ohh, 50 
OSG, TOLER ES gen OIA a AR L ae MAR L ARATE Saaremaa Sane 50 
PREETI CUCY NR iT ais) ste puncte Cee a eins diabetes ice ate gd athe 51 
REAPER ESRC eur a Fei RM Aare, Cael ihe UT ku, 51 
Re MMAMENESSICOHVLOAG! i. oie PoE 2 ied ge lun atiale ties sp bad 51 
MME LGU OMI SO DE NN ey cd cl Ha ita PaaS eee eats aa as 51 
Bie mierouse rum Pudding ssi. eke i gains wie eels les 52 

ME CMM Fi PSs Olea F 4.4 pie Mate oe ies ae Wel 52 
Reis RTT ETA CEL ELSE oe Cah !2 10030 sales 9 side: ofeheo em ttemce ales oanie' 52 
Pee PAL ON PUAGING 25 c 5 im elas c's ie vale ve save we ele 53 
MME RRPMELEAVCLAIN Oy eis s| shel 2's 6) vials oe eile Uae shale RH aiehe wale: 53 
een OCOAMULIE UCGING 14.) 2 ).b.e oe els bev nleielele fa ulead de 53 
Pe POL CMEC CIT Ge. vi 0h3's 6% eles eee salierneee 44 ele are 53 
PE CEBROLALOV ENG (100), 5'.) si) e cin asics s sae alist PLease 54 
ETAT AUICE MR UNe tt fue El Gals yy ce wdia's «e's PEE MN a ss _..,04 
iT EMS ANCE ene Pie boss sls os NRT May rear s Mien a A 54. 
BPA CEIORSATICE ate eo tees ce nate ras amit ee eae lope aaa 55 
WVTICROATICE Sr tiie F ihscd oa/siete cs al aye le char gahele a asl aa nine wane) dhs 55 
PPC IO UT OA UCC UE Tie tictiily aia > eels sel stacenels mini elele tal ely sh eles ang et 55 
SAV ATIATOAUCE DS sewer cio Wi sa beste ale ahela ca leine Was vals aula acca 55 

CREAMS, ICES AND JELLIES: 

Crystal Frozen Pudding (an original recipe)............ 56 
WV ASTOCUE CLL Viet igta cue slat asracsl diate auc ‘ets elm Store she gis] op a Te 56 
ORNS RIO Y hats a aia ternce goats oho aieaet Seieiotals ete Pee 57 
AVETON Sell y sees shiitake ius atlas nous otelae Wiotoaa ookaia rioters eels 57 
LPEUE AGN @yes heal yo Hee yee eee er ie nk IGA eam yy Rem og Wen tes ceo 57 
CerArlothe ROUSSE. WIN Ov, Lite) vars ltvckare s siano ce fais] eteotatnls wiiahage ey: 57 
Charlotte Russe, NOs 2 so. ajar van» rales nia a oh stdin oem atalcg wel sie J 58 
Apple 108 tases guest errs cals tn alge wien hue Ahlnlelnariarane rains 58 
Orange SOtbets vocccacacte mer con tema slain eiaitian 58 
SIPS SMALE uo ay chins wcels pam erry a re lee won loi eoheiele ol ay cs 59 
Garatiels Custardiea a ccie yan wieicteia teh plete tals eutcts eee . .09 


aaa CEOAIINS tare cee ca ene oaths tasers ia wat ana emetage dag 59 


VI INDEX. 


CREAMS, ICES AND JELLIES—CONTINUED : PAGE. 
Preits: Salad iii Mi nRA apg ir Mon MAUR ea tein Pas tangs, 2c ANE DA Ra 59 
Pine Apple’ Sher bet wan meen mant nolan hae . .60 
Lemon) Sherbety: 2 yg ayes ie Meine ce lum cies Eisai rb) Hata .. 60 
Straw Derry OUeTDSt eee Mann au Mera Wot AMAA ta ata 60 
Vanilla) Ice Cream aie enw moni iin Calg io tne La OO 
Ice Cream with Maccaroons.................:.. 61 
Ice: Cream ‘with Preservedi(ainver nen ato aa 61 
Mixed | Fruit Ice) irene eis Odor a VR se are 61 
Apricot: (1Ce C0 [aan teat Reem nanan degen) 1 eG a 61 
Almond Mousse. ........... LA dieaks cae kU PRUNES OU MEAT MORE ual) 2) 61 
Peach Mosse? }i'))) , aia aoe SMe MR ee eV aN C01 61 

PICKLES, ETC. : 

Chow Chow esi Ney Aaaiien mannan ara ean Daa OC soak! aa te 63 
Pickles vil eti eal! UN Coe ee ae eee eine esta eye 4, Sy Nea 63 
Universal) Pickle. sh juni aca nene ta n esate) Vat ea 64 
Cucninber Pickle ye Gnae reer ml Sia us eas 64 
Artichoke’ Pitkley!(')) Sie ane ene RLden ee ona e RU AEL el nNa 64 
J omato| Marmatad ecg ipe seg apie rene Ui 1 cu Un tata 65 
Green Tomato Pickle... 2.2)... 52. Rp SW OL ORAE UE are A Gey | 65 
Yellow, Cabbage! Picklejeq sant Gie Weiss.» ate keane 65 
Stuffing for Peppers ........ Ts TES PARTE aR AE ONMEm AD OCR. 66 
Higden) Salad...) ]1)¢ aapesniaee be mee aU Ne ae any 102 aaa 66 
Pepper |\Sance jetty art Men net ein ta) a Mesias 1 oe 66 
Chilli Satrcen sath igi aiee Ome pMr aN me Be MGA ruc a ye 67 
Tomato: Catsa pent) cis son cmmeue ie a amen tee AP eau LLL oa .67 
Cucnmber (Catsup viii na inane meu rene d Cuong bat ie 67 
Watermelon Sweet; Pickle wi (hime aie) seer nen renin 68 
Cucumber Sweet Pickles oii alameda ne mare ane 68 
Spiced Erith) 8M ey Ue eee a aan aot nea 68 
MISCELLANEOUS : 
Cheese Sontle ry (dO Mai Se iii Nt ny ae an Ie 69 
Broiled ‘Tomatoes qv ei ycienelin ean eee ama tora an 69 
side Dish of Tomatoes cn uuiieec een eae acon 69 
Hyonnaise Potatoes. iat iii sue le oe 69 
Breakfast; Dish’, of (Potatoes), ).\2cteii nee eaean ee een 70 
CheeseStra ween i Rk a ee 70 


INDEX. VII 


MISCELLANEOUS—CONTINUED : PAGE. 
UC MCRPUMECATICUY OMI hk ey tae Nbys UNE T E e Sc an 70 
CO TEG) STUER A UTA GE a eR 70 
SEM ADGMNOATAIMIE ISU at iL AS ont iN s BNE Vel wiki tuelif lg a Cll adel a « 71 
Ghickenjand Sweet Bread Croquettes 3.) awl. yea 
JT) AAS i SE FOE Atel ts ot WNP AOA MUA RAO 71 
Do iteie tat hs TS EIU AAD be Ue Ae ne EME ET Mn aay 71 
ee VAM Vale te es SU hvtea Wadia teas re Bt nat gn a de 71 
MGrOLOTaM Be VETage No no. Ob Ok deh ae Uo) ole 72 


PEI EC OTALOUE UIT tie ees Gout ieluce tagcat tei stakes Mery, bts 72 





ADVERTISEMENTS. 73 


D. T. JOHNSON & SON, 
Staple and fancy Grocers. 


To master the art of cooking, you must use the purest and best materials, 
and so obtain the best results. We sell the best we can buy and Guarantee 
SATISFACTION. 


Vtee—SPECIALTIES. sax 


Lafferty’s Complete Flour. Patapsco Superlative Flour. Zenith Patent 
(made by Dunlop’s Mills) Flour. Dunlop’s Water-ground 
Meal. Simon Pure Lard. Tarbell Cheese. 
Best Table Butter 25c. pound. 
Pure Spices and Flavoring Extracts. 


Pure Apple Juice Vinegar. Fifth Avenue Mocha, Java and Mar- 
icaibo Coffee. Full line of high grade Teas.——————_—__________ 


D. T. Johnson & Son, 


PHONES 28. 16 &. HARGETT STREET. 


Carolina's 
Leading Dry Goods Store. 


Dress Goods, Silks and Velvets. White 
Goods, Linens, Laces and Embroderies. Small 
Wares and Notions. Domestic Dry Goods of 
all kinds. The largest Cloak and Suit De- 
partment. We do the largest Millinery Busi- 
ness in the State. One Price to all and that 
is the lowest. 3% ow 2 vt 2 oo ot 

















RALEIGH, N. C. 
203 and 205 Fayettevilie St. 8 and 10 Hargett St. 


74 ADVERTISEMENTS. 


YOR attractive papers, both 
for quality and assortment of 


color, see Hurd’s paper sold by 


Alfred Williams ¢ @o., 


RALEIGH, N. C. 





Large assortment of pound paper. 
Eastman Kodaks and supplies. 








Send for Catalogue... @ 
W. R. CRAWFORD, 
WHOLESALE 
AND RETAIL 


BO TO raia ise 


No, 230 Fayetteville St. Opposite Market House. 


Having added a first-class STEAM SAUSAGE 
CHOPPER, I am prepared to fill orders of a superior 
quality in any quantity. 


FINE SPRING LAMB A SPECIALTY. 


ADVERTISEMENTS. 75 


Carpets, _ / bobbin & 











Curtains, . 
House Furnishings 
es Ferrall, 
Shoes, Het 
{Dry Goods . .t AT TUCKER’S STORE, 
—or— $ 123 & 125 Fayetteville St., 
Kinds and Kindred War 
da eenevire anced Bares. § Raleigh, 1. C. 


NORTH CAROLINA'S 


Leading Dry Soods S tore. 





Our Sadat Business Grows Digger te 


W. C. Stronach’s Sone) 


SUCCESSORS TO 


W.C. Stronach & Sons, 


AGENTS FOR 





PD 


Chase = and = Sanbori’s « Coffee, 




















RALEIGH, N. C. 


46 ADVERTISEMENTS. 


W. H. HUGHES, 


# DEALER IN 


China, Crockery, Glassware. 


Lamps, Table Cutlery, Silver-plated Ware, 
Refrigerators, Tea ‘Trays. 


Oil Stoves, [ce-Cream Freezers, Water Filters, and a 
general line of House Furnishing Goods. 


AGENT FOR ODORLESS REFRIGERATORS. 


She éxeelsior Steam Laundry 








by Respectfully solicits part of your work. 
pote Satisfactory work and Prompt and Court- 
eous Attention to all. 





OFFICE | WORKS 
126 FAYETTEVILLE STREET. ACADEMY OF MUSIC SUILDING. 
Phones 140 and 19. 


B. W. BAKER, 
abelesale: and Netall | Cod ma hGMood 


Best Anthracite and Bituminous Coals. 
Seasoned Oak and Pine Wood. PHONE 140. 





ADVERTISEMENTS. 77 


JAMES BOYLAN. CHAS. McKIMMON, 





J. B. PEARCE. ALWAYS E. R. NORTHAM. 
UP-TO-DATE IN THEIR LINE. 














Che Leading Dress Goods Bouse in Raleigh 


Aoulan, Pearce € Go. 


If you need a Dress, this is the place to get the latest combi- 
nations in color and trimmings. 
If you wish a Tailor-made Gown, you can always find the 
season’s latest production here. 
If you need a Carpet, our stock is always up to the latest. 
If you need a Hat for your wife or daughters, only ask your 
neighbor and they will direct you to 


BOYLAN, PEARCE & CO. | 


Che North Carolina College 


OR 








e Figiiculiure and Mechanic Arts.« 


THCHNICAL EDUCATION IN 
Agriculture, Stock-raising, Horticulture, Mechanical, 
Civil and Electrical Engineering, Textile Industry, Chem- 
istry and Architecture. 


PRACTICAL TRAINING IN 
Carpentry, Wood-turning, Blacksmithing, Machine-work, 
Mill-work, Boiler-tending, Engine-tending and Dynamo- 
tending. 











Tuition, $20 a year; Board, $8 a month. 

Winter Term begins January 3rd. 

Entrance examinations in each County Court-house, July 28th, 10 
o’clock a. M ; also at the College September 4th and sth. 

For full information, address 


President GEORGE T. WINSTON, 
RALEIGH, N. C.’ 


78 ADVERTISEMENTS. 


e e USE THE ee 


Universal Food Chopper. 


Chops all kinds of Meat, raw or cooked. 
Chops Vegetables and Fruits, fine or coarse, 
as desired, without mashing. Best ma- 
chine for making the celebrated Maryland 
or plain Biscuits. No noise, no beating ; 
run the dough through seven (7) times 
and is ready for baking. Sold by 


Julius Lewis Hardware Co. 


RALEIGH, N. C., 
Dealers in ALL, KINDS OF HOUSE FURNISHING GOODS, 
STOVES, RANGES, TINWARE, MATS. 


AN OLD BUSINESS 


UNDER A NEW NATIE. 


From now on this Store will bea strictly DRY 
GOODS, SHOE AND MILLINERY STORE. 
I have discontinued the Crockery, Tinware, 
Grocery and Hardware Departments. No store 
in North Carolina is better equipped for busi- 
ness than this one. The MILLINERY DE- 
PARTMENT is a special feature, and has 
made a grand showing this fall. I will be 
pleased to see you. 


WALTER WOOLLCOTT, *®"srtis ste: 


ADVERTISEMENTS. 79 


eA DREAM OF COMFORTe 


Not only this, but a realization of 
comfort if you sleep on one of our 


..Royal te ly Mattresses... 





All Good Housekeepers should visit Our Store. 


The Royall and Borden Furniture Co., 
Cor. Wilmington and Hargett Sts., Raleigh, N. C. 





IN MAKING UP THE 





MENU, DO} DON'T FORGET T FORGET 





TO ADD SOME OF. 











| Ro SAoyster's s 


Cantdy.i Suis 
a oe 


ADVERTISEMENTS. 


Use the Gas Stove 


We want the Ladies of Raleigh to thoroughly 
realize the all round convenience and KCONOM Y 
of a GAS STOVE. 


It is as Cheap as Wood 


Small and large gas stoves in operation at our 
office on Fayetteville Street. You are invited to 
inspect them. 


STANDARD GAS AND ELECTRIC CO. 
S. E. LINTON, Manager. 


J. R PERRALL GCG, 


.. .Orocers... 
222 Fayetteville St., - - RALEIGH, N. C. 


x PATRONIZE * 














Watson's P s Photograph Gallerg.. 


FRPP PLL ILE OOS 











For the BEST results in PHOTOGRAPHS. 


ADVERTISEMENTS. ne St 


WEATHERS & UTLEY, @ RALEIGH 


Makers and dealers in Picture Frames, Window Shades. 


INTERIOR DECORATORS. 
ses-Dedlers in Wall Paper, Room Moulding, Pictures, Curtain Poles, ete, 


Fine Cut Flowers. 


Roses, Carnations, Floral designs, Palms, Ferns, 
etc. Hyacinths, Tulips, and other bulbs. Plants 
and Shrubs of all descriptions. Send for cat- 
alogue. 





H. STEINMETZ, Florist, Raleigh, N. C. 


Mak City Steam Paundry, 


TELEPHONE 87. 
216 Ea ite St., Raleigh, N. C. 


Gloss or Domestic, as desired. J, K. MARSHALL, Prop. 


IMSS KARR ER 


111 Fayetteville Street, 





RALEIGH, NORTH CAROLINA, 


w ART EMBROIDERY MATERIALS. 


Microfilmed 


Arr Torr? mmm se 


82 ADVERTISEMENTS. 


W.S. PRIMROSE & CO., 


FIRE INSURANCE, 


Tr ftTA. LV. Cs ae 10 KE. Martin Street. 


Popular Prices. Our Prices are Right. 
Reliable Goods. Call and See Us. 























DEALERS IN 
Men’s and Boys’ Clothing, 
Shoes, Trunks, Hats 








“KING QUALITY” in everything bearing our label. 
E KEEP ONLY THE 
W. H. KING DRUG G0.,  Sesr or evexrnnina 
INCORPORATED 1899. IN THE DRUG LINE. 


Fine Spices and Flavoring Extracts a Specialty. 


Phone us or send your orders by mail for what you want. 


JUSTIN 8S. JONES, 


DEALER IN 


ROY CES PERF OG Via: 


Toilet Waters, Sachet Powders, and Fine Toilet Soaps. 


bar *) 
ey 


Cb dates page 
Bat Noeary Sy : 
a a 


ens 4 2 
ane 








Pie 
Usha te | 
‘ ia} +4 thy " 
Ki aeons ty 


Pal cuiseui tin 
UG aoa he 
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Photon a 


ah ‘ ah i) , 


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if 


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Heh BES 


hy NPR . ws 
i Cee Rink wi 
a, heii 


WATE PE re 
Aen 

Ty ethan 
By 


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¥ ed a Hey 








